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Dressed Mini Oyster Po'boys

Prep time 30 mins
Cook time 12 mins
Yield 4 to 6 servings
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.

Ingredients

  • 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

How to Make It

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

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

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

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

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

  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.