Southern Living AUGUST 2002
Combine cornmeal and Creole seasoning; dredge oysters in mixture.
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.
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.
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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