Oyster Po' Boy

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Washington Post


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1 teaspoon prepared mustard

1/4 teaspoon salt

Cayenne pepper (optional)

1 large egg, at room temperature

1 cup peanut oil, or a blend of peanut and olive oils

Freshly squeezed juice from 1/2 lemon (1 tablespoon)

1 tablespoon sweet pickle cubes

1 tablespoon capers, drained and coarsely chopped

1 tablespoon minced onion or shallot

1 tablespoon minced fresh chervil, parsley or dill

1 15-by-3-inch loaf French or Italian bread (may substitute 2 hoagie rolls)

1 pint shucked oysters, drained

1/4 cup flour

1/3 cup Dijon-style mustard

1/4 cup finely ground cornmeal or all-purpose flour

Vegetable oil, for frying

Iceberg lettuce, either leaves or shredded, for garnish

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