Ingredients

32 ounces shucked oysters
1 cup plus 1 tablespoon milk
1 tablespoon water
1/4 teaspoon cayenne pepper
2 eggs
1 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon freshly ground black pepper
Kosher salt
Vegetable oil, for frying
4 (6-inch) hoagie loaves
Spicy Remoulade Sauce
4 leaves romaine lettuce
1 to 2 lemons

Directions

Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.

In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360°F.

Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360°F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.

Cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Fill generously with oysters and top with lettuce and tomatoes. Squeeze fresh lemon juice over oysters just before serving.

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> Fig and Gorgonzola Salad
> Quiche Loraine
> Beef Tenderloin
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