Prep Time
30 Mins
Cook Time
12 Mins
Yield
4 to 6 servings

How to Make It

Step 1

Combine cornmeal and 2 tablespoons Creole seasoning. Dredge oysters in cornmeal mixture.

Step 2

Pour oil to a depth of 1 inch into a Dutch oven; heat to 375°.

Step 3

Fry oysters, in 3 batches, 3 to 4 minutes or until golden. Drain oysters on paper towels.

Step 4

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

Step 5

Stir together remaining 1/2 cup mayonnaise, ketchup, and next 3 ingredients in a small bowl.

Step 6

Spread cut sides of French bread rolls with ketchup mixture; place oysters and slaw evenly on bottom halves of each roll. Cover with tops. Serve po'boys immediately. Garnish, if desired.

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