Oyster Po Boy

I was introduced to Po Boys by my husband a long time ago back in NYC. He had spent some time in New Orleans and had a few of them at Acme Oyster House in the French Quarter. A simple sandwich filled with wonderful flavors.
You may use shrimp or clams, or really any seafood or fish that would be good fried in cornmeal.
I made a remoulade to go with it, but you can use just mayo on the bread if preferred.

Ingredients:
2 small baguettes
14-16 oysters ( i get already shucked oysters)
2 cups cornmeal
2 tablespoons old bay seasoning
1 teaspoon salt
1 teaspoon pepper
1/2 cup vegetable oil
1 lemon, cut into wedges
iceberg lettuce, shredded
1 tomato, sliced

Remoulade:
1/2 cup mayonnaise
5 slices pickles, chopped
3 slices pickled jalapēno, chopped (optional)
1 teaspoon tabasco, or hot sauce of choice
salt and pepper to taste
1 tablespoon chopped shallots

Mix all remoulade ingredients and refrigerate.
In a small bowl, mix together cornmeal, old bay, salt and pepper.
Dip oysters in cornmeal mix until covered and set aside.

Heat oil in a cast iron frying pan.  Fry oysters, a few at a time for about 2 minutes a side, until golden.

Cut baguette in half, spread remoulade all over the inside of bread on both sides. Place lettuce and tomato on top of bread and top it off with oysters. Squeeze fresh lemon juice over oysters and serve.