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Yield
Makes 4 sandwiches

How to Make It

Step 1

Combine cornmeal and Creole seasoning; dredge oysters in mixture.

Step 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.

Step 3

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

Step 4

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

Step 5

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

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