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Oyster Po'boys with Creamy Slaw

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.

Ingredients

  • 2 cups thinly sliced cabbage
  • 1 small carrot, peeled and coarsely shredded
  • 1 green onion, thinly sliced
  • 2 tablespoons reduced-fat mayonnaise
  • 1 teaspoon apple cider vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper
  • 1/4 cup low-fat buttermilk
  • 1/3 cup yellow cornmeal
  • 1/3 cup all-purpose flour
  • 2 teaspoons paprika
  • 3 (8-ounce) containers shucked oysters, drained
  • 3 teaspoons canola oil, divided
  • 4 (6-inch) whole wheat rolls, split and toasted

Nutrition Information

  • calories 469
  • caloriesfromfat 0.0 %
  • fat 14 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 25 g
  • carbohydrate 64 g
  • fiber 8 g
  • cholesterol 88 mg
  • iron 0.0 mg
  • sodium 946 mg
  • calcium 0.0 mg

How to Make It

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

  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.

  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.

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