Dressed Mini Oyster Po’boys

Combine cornmeal and 2 tablespoons Creole seasoning.
Dredge oysters in cornmeal mixture.
Pour oil to a depth of 1 inch into a Dutch oven; heat to 375°.
Fry oysters, in 3 batches, 3 to 4 minutes or until golden.
Drain oysters on paper towels.
Stir together ½ cup mayonnaise, vinegar, and mustard.
Stir in cabbage; set slaw aside.
Stir together remaining ½ cup mayonnaise, ketchup, and next 3 ingredients in a small bowl.
Spread cut sides of French bread rolls with mayonnaise mixture; place oysters and slaw evenly on bottom halves of each roll.
Cover with tops.
Serve immediately.

Ingredients