Dressed Mini Oyster Po'boys |
|
 |
Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 4 |
|
To make these mini oyster po'boy sandwiches, serve the Creole fried oysters on French bread rolls and top with coleslaw. To save time, purchase premade coleslaw. Ingredients:
1 1/4 cups self-rising cornmeal |
2 tablespoons creole seasoning |
2 (8-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 shredded cabbage |
2 tablespoons ketchup |
1 tablespoon prepared horseradish |
1 teaspoon creole seasoning |
3/4 teaspoon paprika |
12 french bread rolls, split and toasted |
garnish: lemon wedges |
Directions:
1. Combine cornmeal and 2 tablespoons Creole seasoning. Dredge oysters in cornmeal mixture.
2. Pour oil to a depth of 1 inch into a Dutch oven; heat to 375°.
3. Fry oysters, in 3 batches, 3 to 4 minutes or until golden. Drain oysters on paper towels.
4. Stir together 1/2 cup mayonnaise, vinegar, and mustard. Stir in cabbage; set slaw aside.
5. Stir together remaining 1/2 cup mayonnaise, ketchup, and next 3 ingredients in a small bowl.
6. Spread cut sides of French bread rolls with ketchup mixture; place oysters and slaw evenly on bottom halves of each roll. Cover with tops. Serve po'boys immediately. Garnish, if desired.
|
|