Oyster Po'boy

1. Prepare the Iceberg Slaw

In a mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, hot sauce, dill pickle brine, kosher salt, dried parsley, garlic powder, black pepper, sumac, and cayenne pepper until smooth and well-combined. Toss with shredded iceberg lettuce in another bowl and let rest for 30 minutes.

2. Soak and Bread the Oysters

Combine buttermilk and hot sauce in a small bowl, then add the shucked oysters to soak for 30 minutes to an hour. In another bowl, mix cornmeal, panko bread crumbs, kosher salt, and freshly grated nutmeg for the breading. Dredge the soaked oysters in the breading mixture and place on a cooling rack.

3. Fry the Oysters

Heat peanut oil in a Dutch oven to 370° to 375°F. Fry the breaded oysters in batches for about 1½ to 2 minutes until golden brown, then transfer to a paper towel-lined plate to drain.

4. Assemble the Sandwiches

Slice the French bread rolls and fill each with a portion of iceberg slaw and six fried oysters. Serve immediately.