Dressed Mini Oyster Po'boys

Dressed Mini Oyster Po'boys Recipe
To make these mini oyster po'boy sandwiches, serve  the Creole fried oysters on French bread rolls and top with coleslaw. To save time, purchase premade coleslaw.


4 to 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 30 Minutes
Cook: 12 Minutes


1 1/4 cups self-rising cornmeal
2 tablespoons Creole seasoning
2 (8-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 shredded cabbage
2 tablespoons ketchup
1 tablespoon prepared horseradish
1 teaspoon Creole seasoning
3/4 teaspoon paprika
12 French bread rolls, split and toasted
Garnish: lemon wedges


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

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

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

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 in a small bowl.

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.

February 2001
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