Fried Oyster Po' Boys

Tartar Sauce
1 cup mayonnaise
1/4 cup minced sweet pickle
1 large hard-boiled, forced through a coarse sieve
2 tablespoons minced shallot
2 tablespoons drained bottled capers
1/2 teaspoon crumbled dried tarragon
2 tablespoons Creole or Dijon mustard
2 tablespoons minced fresh parsley leaves
1 teaspoon fresh lemon juice

Po' Boys
24 shucked oysters, drained
Yellow cornmeal, seasoned with freshly ground
    black pepper and cayenne, for coating
Vegetable oil for deep-frying
2 loaves soft-crust French bread
Sliced tomatoes
Shredded iceberg lettuce

Tartar Sauce: In a small bowl stir together sauce ingredients.

Po' Boys: In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. In a heavy kettle heat 1 1/2 inches of oil to 375 degrees on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes. Transfer oysters with a slotted spoon to paper towels to drain.

Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce. Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently.

Makes 4 sandwiches.