Oyster Po’ Boys from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by Jo

Ingredients

• 1½ cups (270 g) yellow or white cornmeal
• 2 cups (110 g) shredded iceberg lettuce
• 4 thick applewood-smoked bacon slices, cooked until crisp and drained
• 4 tablespoons (60 ml) mayonnaise
• 4 slices sweet white or red onion (optional)
• 2 ripe tomatoes, thinly sliced
• Peanut or vegetable oil, for frying
• 4 brioche or French bread rolls, split and toasted
• 3 tablespoons unbleached all-purpose flour
• 2 teaspoons or more Cajun seasoning, homemade or store-bought
• 16 small shucked or jarred raw oysters, drained
• 1½ teaspoons salt