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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Southern Living. Extremely good. Ingredients:
1 1/4 cups self-rising cornmeal |
2 tablespoons creole seasoning |
2 (12 ounce) containers fresh oysters, drained |
peanut oil 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 rolls, split and toasted |
Directions:
1. Mix together the cornmeal and creole seasoning in a pie plate; dredge oysters in mixture.
2. Pour oil to a depth of 2 inches into a dutch oven; heat to 375°.
3. Fry oysters, in 3 batches, 2-3 minutes or until golden; drain on wire racks.
4. In a large bowl, stir together 1/2 cup mayonnaise, vinegar, and mustard.
5. Add in cabbage; toss to combine; set slaw aside.
6. Stir together the remaining 1/2 cup mayonnaise, ketchup, and next 3 ingredients.
7. Spread cut sides of rolls w/ mayonnaise mixture.
8. Place oysters and slaw on bottom halves of rolls; cover with roll tops.
9. Serve immediately.
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