Oyster Po' Boys Recipe

Ingredients (20)

• 3/4 cup (175ml) mayonnaise
• 1/4 cup (45g) minced dill pickles
• 2 tablespoons (10g) drained prepared horseradish
• 1 tablespoon (15ml) hot sauce
• 1 tablespoon (15ml) Dijon mustard
• 1 tablespoon (15ml) Worcestershire sauce
• 1 tablespoon (15ml) fresh lemon juice
• 1 garlic clove, minced
• Kosher salt and freshly ground pepper
• 2 cups (10 ounces; 280g) all-purpose flour
• 1/2 cup (2 1/2 ounces; 140g) cornmeal
• 2 tablespoons (10g) homemade or store-bought Creole seasoning
• 4 large eggs
• 24 freshly shucked oysters, liquor reserved and shells discarded
• 2 quarts (1900ml) vegetable oil, for frying
• Kosher salt
• 4 (10-inch) French or sub-style rolls, lightly toasted (see note)
• 1 small head iceberg lettuce, shredded
• 2 medium tomatoes, thinly sliced
• 3/4 cup dill pickle chips