The oysters are fried in a spicy cornmeal breading for this classic New Orleans sandwich, the recipe for which comes from Crabby Jack's restaurant in Jefferson, Louisiana.

Ingreadients:

•  Canola oil, for frying
•  2 tbsp. kosher salt, plus more to taste
•  1 tbsp. ground black pepper
•  1 tbsp. paprika
•  1 tbsp. garlic powder
•  1 ¹⁄₂ tsp. onion powder
•  ³⁄₄ tsp. dried thyme
•  ³⁄₄ tsp. rosemary
•  ³⁄₄ tsp. oregano
•  ³⁄₄ tsp. cayenne peper
•  ³⁄₄ tsp. chipotle chile powder
•  40 large oysters, shucked
•  2 cups yellow cornmeal
•  4 8″-long French bread rolls
•  Mayonnaise, shredded iceberg lettuce, tomato slices, and dill pickle chips, for serving

Direction

1. Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Whisk together salt, pepper, paprika, garlic and onion powders, thyme, rosemary, oregano, cayenne, and chile powder in a bowl; add oysters and toss to coat with seasoning. Add cornmeal and toss until oysters are evenly coated; dust off excess cornmeal. Working in batches, add oysters to oil; fry until golden brown, about 3 minutes. Transfer to paper towels to drain, and sprinkle with salt. Spread insides of rolls with mayonnaise, and divide oysters among rolls; top with lettuce, tomato, and pickles.