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Dressed Oyster Po'boys

Yield Makes 4 sandwiches


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

How to Make It

  1. Combine cornmeal and Creole seasoning; dredge oysters in mixture.

  2. Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°. Fry oysters, in 3 batches, 2 to 3 minutes or until golden. Drain on wire racks.

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

  4. Stir together remaining 1/2 cup mayonnaise, ketchup, and next 3 ingredients.

  5. Spread cut sides of rolls with mayonnaise mixture. Place oysters and slaw evenly on bottom halves of rolls; cover with roll tops.