New Orleans Oyster Po Boy With Remoulade | Louisiana Kitchen & Culture

Ingredients

• 1/2 cup mayonnaise
• 2 scallions, minced
• 1/4 cup celery, minced
• 2 tablespoons parsley, minced
• 2 tablespoons dill pickle relish
• 2 tablespoons red wine vinegar
• 4 teaspoons Dijon mustard
• 4 teaspoons capers, drained and minced
• 2 teaspoons Worcestershire sauce
• 4 dashes hot pepper sauce (optional to taste)
• 1 1/2 cups bread crumbs
• 3/4 cups all-purpose flour
• 1 teaspoon freshly ground black pepper (to taste)
• 1/2 teaspoon cayenne pepper
• 4 dozen oysters, shucked
• 4 large eggs, beaten
• 1/2 cup canola oil
• 8 crusty French rolls cut in half
• 2 beefsteak tomatoes, thinly sliced
• 1 cup shredded romaine lettuce