Oyster Po' Boy with Jalapeno Relish

Ingredients

• 5 servings arugula 
• 1 teaspoon cayenne 
• 3  eggs beaten
• 1 cup flour all-purpose
• 3 cloves garlic minced
• 2  jalapeños minced
• 0.5  juice of lemon juiced
• 1  juice of lemon juiced
• 1  juice of lime juiced
• 5 servings kosher salt and pepper black freshly ground
• 1 cup mayonnaise 
• 5 servings mayonnaise 
• 20  dozens oysters 
• 1 cup panko bread crumbs 
• 5 servings vegetable oil; peanut oil preferred for frying
• 2  plum tomatoes minced seeded
• 2  shallots minced
• 2 tablespoons paprika smoked
• 4  to 5 rolls split french

Equipment

• bowl
• paper towels
• pot

Directions

1. Watch how to make this recipe.
2. Preheat a deep-fryer or heavy-bottomed pot, with enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
3. Mix all ingredients in a bowl and set aside.
4. Mix the flour, smoked paprika, cayenne, salt and pepper, to taste, in a shallow bowl.
5. Add the eggs to another bowl and the bread crumbs to a third bowl. Dredge the oysters in the flour mixture, then in egg and then in bread crumbs. Arrange the breaded oysters on a platter lined with parchment. Fry the oysters, in batches, until crisp and light brown, about 1 to 2 minutes
6. Remove to a paper towel lined platter and season with salt and pepper and a dash of lemon juice.
7. Spread mayonnaise and relish on the bottoms of the rolls.
8. Add 4 to 5 oysters to each roll and top with a few leaves of arugula. Cover with the roll tops and serve.