Spicy Fried "Blt" Oyster Po'boy with Jalapeno Mayonnaise

1 1/4 cups buttermilk
1/4 cup Homemade Red Hot Sauce
3 tablespoons Essence, recipe follows
2 dozen oysters, shucked and drained
1 cup masa harina
1 cup all-purpose flour
6 cups vegetable oil, for frying
2 (8-inch) lengths of po'boy bread, split lengthwise
3 tablespoons melted butter
Jalapeno Mayonnaise
Shaved lettuce, for garnishing sandwiches
1 medium tomato, thinly sliced
1 avocado, thinly sliced
4 to 6 strips crispy fried bacon

Combine the buttermilk, hot sauce, and half of the Essence in a medium mixing bowl and stir to combine. Add the oysters and allow to marinate for up to 45 minutes, refrigerated.

In a medium mixing bowl, combine the masa harina, flour, and remaining Essence and stir to blend.

Heat the vegetable oil in a medium heavy pot or deep-fryer until the temperature measures 360 degrees F. Working in batches, remove the oysters from the buttermilk marinade and transfer to the masa harina mixture. Dredge to coat, shaking to remove any excess breading. Repeat with the remaining oysters. Cook the oysters, in batches, until golden brown and crispy, 2 to 3 minutes. Remove with a slotted spoon and transfer to paper towels to drain. Repeat with the remaining oysters.

When you are finished frying the oysters, spread the bottom cut side of each bread portion with some of the melted butter. Spread the top cut side of the bread generously with the Jalapeno Mayonnaise. Divide the oysters evenly among the bottom bread portions and top with lettuce and tomatoes. Divide the avocado slices and fried bacon strips evenly among the sandwiches. Place the sandwich tops over the fillings and press lightly. Cut each sandwich in half and serve immediately.

Yield: 2 (8-inch) po'boys, 2 to 4 servings

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.