Recipe by Southern Living August 2002

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Yield:
Makes 4 sandwiches
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Ingredients

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Directions

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  • Combine cornmeal and Creole seasoning; dredge oysters in mixture.

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  • 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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