PENSACOLA BLUE WAHOOS
CHRIS VOORHEES

2 soft shell crabs, flash-fried
6 fried jumbo Gulf shrimp
6 fried oysters
2 oz. shredded lettuce
6 tomato slices
4 oz. lemon tartar sauce
12-inch French bread loaf
2 fried potato salad “baseballs”

Layer all ingredients, except potato “baseballs,” on French bread beginning with tartar sauce. Form potato salad into “baseballs,” coat with breadcrumbs and deep- fry in oil until golden brown. Place on top of sandwich.