Our version of an oyster po’ boy includes crisp applewood smoked bacon and a tomato salad.
Pour oil into deep fryer or large heavy skillet, filling no more than 1/3 full. Heat to 375°F on medium heat.
Season oysters with salt and pepper. Dip into egg whites then coat in Fish-Fri.
Fry oysters in batches about 30 seconds or until golden brown. Drain on paper towels.
Season tomatoes with salt and pepper. Toss with olive oil, vinegar and chives. Spread bread with Creole mustard. Top with lettuce, tomato mixture, bacon and fried oysters.