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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This loaf is piled high with plump fried oysters and slaw...all atop a tangy sauce..its good! Ingredients:
1 1/4 cups self-rising cornmeal |
2 tablespoons creole seasoning |
2 (12 ounce) containers fresh oysters, drained |
1 cup mayonnaise, divided |
2 tablespoons dijon mustard |
2 tablespoons white vinegar |
6 cups fresh multi colored cabbage |
2 tablespoons ketchup |
1 tablespoon prepared horseradish |
1 teaspoon creole seasoning |
3/4 teaspoon paprika |
4 hoagie rolls, split and toasted |
Directions:
1. Combine cornmeal and creole seasoning, dredge oysters in mixture. Pour oil in depth of 2 inches in fry pan, heat to 375. Fry oasters in batches 2 to 3 minutes, drain on wire racks. Stir togather 1/2 mayo.mustard and vinegar. stir in cabbage and set aside.
2. Stir togather remaining mayo,ketchup and next 3 ingredience. Spread bottom half of rolls with mayo mixture. Layer with oysters and top with the slaw mixtrure. Cover with roll tops.
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