2 dozen large meaty oysters - shucked and drained.
Peanut oil for deep frying - heated to 350 degrees
1 cup flour
2 eggs
1 teaspoon Dijon mustard
1 teaspoon salt
1 cup fresh dried bread crumbs
½ cup freshly grated Parmesan cheese
1 teaspoon freshly ground black pepper
1 tablespoon chopped parsley

Rémoulade Sauce
1/3 cup finely chopped dill pickles
1/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped shallot
2 tablespoons tomato paste
1 tablespoon Tabasco sauce
1 tablespoon fresh lemon juice

For the Po Boys:
4 – 6” Hoagie Rolls
Remoulade Sauce
Romaine Leaves
Lemon wedges
Hot Sauce for passing

Rinse the oysters and pat them dry on paper towels. Toss the oysters in the flour. Beat the eggs with the mustard and salt. Dip the oysters into the egg mixture. Combine the breadcrumbs with the Parmesan, black pepper and parsley. Roll the oysters in this mixture - coating well. Fry the oysters in the hot oil in small batches until they are golden brown. Drain them on paper toweling.



Rémoulade Sauce:

Whisk together all rémoulade ingredients and salt to taste.



For Service:

To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill each with six oysters. Serve with lemon wedges and pass the hot sauce!