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.
Southern Living FEBRUARY 2001
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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