Ingredients

sliced tomato
shredded lettuce
Tartar Sauce (see recipe below)
Vegetable oil for frying
7   medium shrimp, peeled
5   medium oysters, shucked
1/2 cup Paula Deen Hot Sauce
3   eggs
2 tablespoon Paula Deen’s House Seasoning
1 cup flour
1   hogie roll, split, buttered and lightly toasted
salt and pepper, to taste
garlic powder, to taste

Tartar Sauce:
1/2 cup chopped green onion
1/2 cup chopped dill pickle
1 cup mayonnaise
1/2 teaspoon Paula Deen House Seasoning

Directions

Heat oil to 375 degrees in a dutch oven deep enough to completely cover shrimp and oysters.  Place 1 cup of flour in a bowl and add House seasoning.  In another bowl, beat 3 eggs and add hot sauce.  Dredge shrimp in egg mixture and flour mixture and drop into hot oil one at a time.  Fry until light brown (do not over cook). Lightly flour oysters and drop one at a time into hot oil.  Fry until golden brown.  To assemble sandwich, spread both insides of bread with tartar sauce.  On the bottom piece, place shredded lettuce and sliced tomato. Add salt, pepper and garlic powder to taste. Place oysters on top of tomato.  Place another layer of shredded lettuce and then place shrimp on top.  Top that with bread and toothpick to hold sandwich together.

Tarter Sauce:

In a bowl, combine chopped onion, pickle, mayonnaise, and House Seasoning and mix well.

Recipe Courtesy of Paula Deen