Fried Oyster Po'Boys with Kale and Tartar Sauce | Saveur

Ingredients

• 1⁄2 cup mayonnaise
• 1 tbsp. plus 2 tsp. fresh lemon juice
• 1 tbsp. chopped kosher dill pickles
• 1 tbsp. drained capers
• 1 tbsp. minced shallot
• 2 tsp. distilled white vinegar
• 1⁄2 tsp. Dijon mustard
• 1⁄4 tsp. finely grated garlic (from about 1 small clove)
• 2 large eggs
• 2 tbsp. heavy cream
• Kosher salt and freshly ground black pepper
• 1⁄2 cup all-purpose flour
• 1⁄2 cup cornmeal
• 4 8-inch sandwich rolls with sesame seeds
• 30 medium-large oysters, shucked
• 1 3⁄4 cups finely chopped Tuscan kale
• 1 qt. canola oil, for frying
• 16 kosher dill pickle slices (about 2½ oz.)
• 2 scallions, thinly sliced, for serving
• Thinly sliced fresh jalapeño, for serving