In a bowl, combine sour cream, mayonnaise, horseradish, and OLD BAY Seasoning. Whisk until well mixed. Hold refrigerated for service
Prep
In a bowl, combine flour and cornmeal with OLD BAY Seasoning. Set aside for service.
Service
Set a deep fryer to 350°F (175°C). For each serving, toss 4 ounces of oysters in seasoned fish fry until well coated. Remove and shake off excess. Fry until golden brown. Remove and drain excess oil.
Toast baguette. Spread 2 tablespoons (30 ml) of tiger sauce on each side of baguette. Place a 1/4 cup (60 ml) lettuce and 3 tomato slices on base of bun. Top with fried oysters. Serve warm.
CHEF's TIP!
Oysters can be breaded ahead of time and held in a hotel pan for service.
For some extra tangy Cajun flavour, try this Po' Boy with our Cajun Mustard Plus 1, made with Club House® Cajun Seasoning & French’s® Yellow Mustard. When combined, they create a tangy, vibrant Cajun Mustard for muffuletta sandwiches, a marinade for pork chops, or a zesty spread to slather on this Oyster Po' Boy.
