Dressed Oyster Po'boys

Southern Living
Makes 4 sandwiches


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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


Combine cornmeal and Creole seasoning; dredge oysters in mixture.

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.

Stir together 1/2 cup mayonnaise, vinegar, and mustard. Stir in cabbage; set slaw aside.

Stir together remaining 1/2 cup mayonnaise, ketchup, and next 3 ingredients.

Spread cut sides of rolls with mayonnaise mixture. Place oysters and slaw evenly on bottom halves of rolls; cover with roll tops.

Created date

July 2002