Dressed Oyster Po'boys

Ingredients

• 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

Preparation

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.