Saturday Morning With Jack Tame

The famed New Orleans Po’ Boy is a sandwich to beat all sandwiches. It’s messy, generous, and utterly delicious: a baguette stuffed with lettuce and fried prawns (or “shrimp”) and oysters, and with plenty of punchy mayo.   Makes 2-4     Ingredients  For the sauce, whisk the ingredients below until combined, taste and season to suit you.   ¼ cup mayo   2 tbsps. thousand island dressing   1 tbsp hot sauce (or to taste)   1 tsp smoked paprika   1 tsp Worcestershire sauce   1 tsp horseradish (optional)   Squeeze of lemon   Get the below sorted before you start frying:   1 long soft baguette or 2–3 smaller rolls, split lengthwise   Dressing as above for spreading   Shredded lettuce   Sliced tomatoes   Pickles, sliced   Fried seafood:   200g raw prawns, peeled and deveined   6 fresh oysters, drained   ½ cup plain flour   ½ cup fine cornmeal   ½ tsp cayenne pepper (optional but good)   ½ tsp e