Make the mayonnaise: Place all of the ingredients, except the oil, in the bowl a food processor and blend for ten seconds. Slowly drizzle in the oil until emulsified.
2. Fry the seafood: Heat 2 inches of peanut oil in a large saucepan until a deep-fry thermometer reads 350°F. Meanwhile, in a large bowl, whisk together the corn flour, cornmeal, popcorn salt, onion powder, granulated garlic, white pepper, cayenne pepper, and celery salt.
3. Working in batches, dredge the shrimp and oysters in the cornmeal mix, then fry until golden-brown, about 2 to 3 minutes. Using a slotted spoon, transfer to a wire rack nested over a baking sheet and season with salt.
4. Make the salad: Combine all salad ingredients and toss gently.
5. Assemble the poboy: Slice the bread almost all the way through lengthwise. Apply a healthy amount of mayo to the inside. Pile a heaping amount of seafood on the poboy. Top with salad and serve.
Get recipes like this and more in the Munchies Recipes newsletter. Sign up here .