Photo: Jennifer Davick
Prep Time
12 Mins
Cook Time
8 Mins
Yield
Makes 4 servings

Reduced-fat mayo in place of tartar sauce is just as flavorful.

How to Make It

Step 1

Combine first 7 ingredients in a medium bowl. Cover and chill slaw until ready to serve.

Step 2

Combine 1/2 teaspoon salt and next 3 ingredients in a medium bowl. Combine cornmeal, flour, and paprika in a shallow dish. Dip oysters in buttermilk mixture, and dredge in cornmeal mixture.

Step 3

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sauté oysters, in 2 batches, 2 to 3 minutes on each side or until golden brown. Transfer to a plate; cover with foil to keep warm. Repeat with remaining oil and oysters.

Step 4

Fill each roll with 1/2 cup slaw; top evenly with oysters.

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