Dressed Mini Oyster Po'boys Recipe Print Page

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Dinner Recipes

Dressed Mini Oyster Po'boys

To save time, purchase premade coleslaw.

Southern Living FEBRUARY 2001

Yield: 4 to 6 servings
Cook time:12 Minutes
Prep time:30 Minutes

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

Preparation

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.

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Dressed Mini Oyster Po'boys recipe