Oyster Po'boys with Creamy Slaw

Coastal Living
Oyster Po'boys with Creamy SlawRecipe
Photo: Jennifer Davick
Reduced-fat mayo in place of tartar sauce is just as flavorful.
Makes 4 servings


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2 cups thinly sliced cabbage
1 small carrot, peeled and coarsely shredded
1 green onion, thinly sliced
2 tablespoons reduced-fat mayonnaise
1 teaspoon apple cider vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1/4 cup low-fat buttermilk
1/3 cup yellow cornmeal
1/3 cup all-purpose flour
2 teaspoons paprika
3 (8-ounce) containers shucked oysters, drained
3 teaspoons canola oil, divided
4 (6-inch) whole wheat rolls, split and toasted


Prep: 12 Minutes
Cook: 8 Minutes

1. Combine first 7 ingredients in a medium bowl. Cover and chill slaw until ready to serve.

2. Combine 1/2 teaspoon salt and next 3 ingredients in a medium bowl. Combine cornmeal, flour, and paprika in a shallow dish. Dip oysters in buttermilk mixture, and dredge in cornmeal mixture.

3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sauté oysters, in 2 batches, 2 to 3 minutes on each side or until golden brown. Transfer to a plate; cover with foil to keep warm. Repeat with remaining oil and oysters.

4. Fill each roll with 1/2 cup slaw; top evenly with oysters.

Created date

January 2011

Nutritional Information

Calories 469
Caloriesfromfat 0.0 %
Fat 14 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 25 g
Carbohydrate 64 g
Fiber 8 g
Cholesterol 88 mg
Iron 0.0 mg
Sodium 946 mg
Calcium 0.0 mg