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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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°. Fry oysters, in 3 batches, 2 to 3 minutes or until golden. Drain on wire racks.
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 evenly on bottom halves of rolls; cover with roll tops.
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