Dressed Oyster Po'boys

Ingredients

• 1 1/4 cups self-rising cornmeal
• 2 tablespoons creole seasoning
• 2 (12 ounce) containers fresh oysters, drained
• peanut oil 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 rolls, split and toasted

Directions

1. 1

   Mix together the cornmeal and creole seasoning in a pie plate; dredge oysters in mixture.

2. 2

   Pour oil to a depth of 2 inches into a dutch oven; heat to 375°.

3. 3

   Fry oysters, in 3 batches, 2-3 minutes or until golden; drain on wire racks.

4. 4

   In a large bowl, stir together 1/2 cup mayonnaise, vinegar, and mustard.

5. 5

   Add in cabbage; toss to combine; set slaw aside.

6. 6

   Stir together the remaining 1/2 cup mayonnaise, ketchup, and next 3 ingredients.

7. 7

   Spread cut sides of rolls w/ mayonnaise mixture.

8. 8

   Place oysters and slaw on bottom halves of rolls; cover with roll tops.

9. 9

   Serve immediately.