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Dressed Oyster PoBoys




Source of Recipe


Southern Living


List of Ingredients




1 1/4 cups self-rising cornmeal
2 tablespoons Creole seasoning
2 (12 ounce) containers fresh Select oysters, drained
Peanut or vegetable oil
1 cup mayonnaise, divided
2 tablespoons white vinegar
2 tablespoons Dijon mustard
1 (10 ounce) package finely shredded cabbage
2 tablespoons ketchup
1 tablespoon prepared horseradish
1 teaspoon Creole seasoning
3/4 teaspoon paprika
4 French bread rolls, split and toasted

Recipe



1. Combine cornmeal and Creole seasoning; dredge oysters in mixture.
2. Pour oil to a depth of 2 inches into a Dutch oven; heat to 375 degrees. Fry ousters, in 3 batches, 2 to 3 minutes or until golden. Drain on wire rack.
3. Stir together 1/2 cup mayonnaise, vinegar and mustard. Stir in cabbage; set slaw aside.
4. Stir together remaining 1/2 cup mayonnaise, ketchup and next 3 ingredients.
5. Spread cut sides of rolls with mayonnaise mixture. Place oysters and slaw on bottom halves of rolls; cover with roll tops. (Prep: 30 min., Fry: 3 min. per batch)

Yield: 4 sandwiches