Ingredients

• 1/2 cup mayonnaise
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 2/3 cup yellow cornmeal
• 1/2 teaspoon each salt, pepper and cayenne
• 2 dozen shucked oysters, drained
• Vegetable oil, for deep-frying
• 4 (3 to 4-ounce) French bread rolls
• 3 cups shredded iceberg lettuce
• 2 beefsteak tomatoes, thinly sliced

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Instructions

1. Combine mayonnaise, zest and juice. Cover and chill. In a shallow bowl season cornmeal with salt, pepper and cayenne. Pat oysters dry and roll in cornmeal until completely coated.
2. Heat 1/2-inch of oil in a large, heavy cast-iron skillet to 350 degrees F. Add half the oysters and cook until golden brown on all sides, turning them with tongs. Remove with a slotted spoon to paper towels to drain. Repeat with remaining oysters.
3. Split rolls lengthwise and pull out inner bread to form a pocket for oysters. Spread with mayonnaise mixture. Place the fried oysters in the bread and top with lettuce and tomatoes.