Fried Oyster Po’ Boy

Drain the oysters well in a colander. Pat dry with paper towels.

In a first shallow pan or bowl, combine the flour, cornmeal, 1 teaspoon of Old Bay seasoning, salt and pepper.

In a second shallow pan, place the eggs, 1/2 teaspoon of Old Bay seasoning, and buttermilk in a bowl and whisk to combine.

In a third shallow pan, place the panko crumbs and remaining 1/2 teaspoon of Old Bay seasoning.

Set a cooling rack on a small sheet pan.

Pat oysters with paper towel to remove excess water.

Dredge the oysters first in the flour mixture, then the egg mixture, then the panko, shaking off any excess. Place on the wire rack. When all of the oysters are coated, place the pan in the refrigerator for about 30 minutes, uncovered. This step is important since chilling the oysters before frying ensures that they won’t be over cooked.

Meanwhile, pour enough oil into a heavy duty frying pan to come up about 2 inches. Heat over medium-high until hot, about 370° F. Use a thermometer to check the oil temperature.

Fry the oysters in batches, being careful not to overcrowd the pan, until light golden, about 1-1/2 to 2 minutes per side.

Remove oysters and place on wire racks to drain. Serve immediately on a soft hoagie bun or top on salad.