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Dressed Mini Oyster Po’boys

To save time, purchase premade coleslaw.
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Ingredients

Makes 4 to 6 servings / Prep: 30 min., Fry: 4 min. per batch

  • 1¼ cups self-rising cornmeal
  • 2 tablespoons Creole seasoning
  • 2 8-ounce containers fresh oysters, drained
  • Peanut or vegetable oil
  • 1 cup mayonnaise divided
  • 2 tablespoons white vinegar
  • 2 tablespoons Dijon mustard
  • 1 10-ounce package shredded cabbage
  • 2 tablespoons ketchup
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Creole seasoning
  • ¾ teaspoon paprika
  • 12 French bread rolls split and toasted

Instructions

  • 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.
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Course; Fish