The Po' Boy is a great lunch or party sandwich. You can prep the veggies the day before if it is a party or just make one for yourself. Call in sick even.
Prepare all the garnish ingredients ahead. Slice the tomatoes and onions, I like the onions almost so thin you can read through them. Iceburg is fine but use Romaine if you wish.
Turn the fryer to 350° F
Place the flour, cornmeal and seasoning salt in a bowl and mix to combine.
Place a few oysters at a time into the mixture. Lift the flour mixture and sprinkle it over the tops of the oysters to fully coat them. Turn them over to make sure all the parts of the oyster are coated with the mixture.
Carefully place the oysters in the fryer. Have your bowl lined with paper towels and seasoning salt ready. Oysters do not need to fry too long.
Take the oysters out, tip into lined bowl, season and go make a sandwich.
Place the shrimp or chicken in the seasoned buttermilk. For ease of eating I remove the shell and tail.
Life the meat from the buttermilk, and using the edge of the bowl, let the excess fall back inside the bowl.
Place the shrimp or chicken into the seasoned mixture, a few at a time, and coat well. Remove to a screen rack over a sheet pan to catch crumbs.
Allow the breaded meat to rest 5 minutes then fry to golden brown. Turn the food into a paper towel lined bowl and season.
Make your sandwich.
Slice, butter and toast the bread in a 450° oven. Just nicely golden brown will do.
I prefer mayonnaise on both sides as an extra moisture barrier. Add your preferred garnishes with the star in the middle. Fold it together and eat.
Danny's seasoning salt is my answer to Lawry's. Mostly exactly the same, but I took out the sugar. It is very easy to make, a good project for young fingers seeking something to do in the kitchen.
The simple origins of the sandwich mean, to me, simple but excellent meat or fish and bread. The rest can be as you prefer. For the reasons of provenance, I do not use Remoulade Sauce, but that's not a reason you can't.