Poboy sandwich with fried oysters

Smoked remoulade sauce :

• 2/3 cup mayonnaise
• 2 green onions, finely chopped
• 1 teaspoon freshly chopped parsley
• 1 teaspoon lemon juice
• 1 teaspoon smoked paprika
• A few drops of tabasco
• Salt and pepper from the mill

Ingredients for oysters:

• About 40 oysters
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon garlic powder
• About 4 cups of cooking oil
• Salt and pepper from the mill

Ingredients for the sandwich:

• 4 submarine breads open in half lengthwise
• About 2 cups finely chopped lettuce
• 2 sliced tomatoes

• In a bowl, add the ingredients for remoulade then season with salt and pepper. Stir and reserve in the fridge.
• In a large bowl, add the flour, cornmeal, garlic powder and season with salt and pepper. Stir.
• Préchauffer l’huile à 350 F.
• Preheat the oil to 350 F.
• Coat the oysters with the flour mixture and place in the oil. Fry for 2 to 3 minutes, a small amount at a time and stirring occasionally, until the oysters are golden brown. Remove oil with a slotted spoon, drain well and set aside on a wire rack.
• Dans une petite casserole, ajouter l’eau, le miel et le romarin. Amener à ébullition, mélanger et retirer du feu. Laisser refroidir puis filtrer. Réserver.

Cocktail Apple Bees Knees

• 1/2 cup of water
• 1/2 cup of honey
• 3 branches of fresh rosemary
• Ice cubes
• Dandy Gin
• Fresh lemon juice
• Apple juice

• In a small saucepan, add water, honey and rosemary. Bring to a boil, mix and remove from heat. Cool and filter. Set aside.
• Fill a whisky glass with ice cubes and add 2 ounces of gin, 1 ounce of lemon juice, 1 ounce of apple juice and 1 ounce of honey syrup. Fill with carbonated water, mix and serve immediately!

Crated by Samuel Joubert of Le coup de Grâce.