Dressed Oyster Po'boys Recipe #138123
From Southern Living. Extremely good.
54 min | 45 min prep
SERVES 4
- 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
- Mix together the cornmeal and creole seasoning in a pie plate; dredge oysters in mixture.
- Pour oil to a depth of 2 inches into a dutch oven; heat to 375°.
- Fry oysters, in 3 batches, 2-3 minutes or until golden; drain on wire racks.
- In a large bowl, stir together 1/2 cup mayonnaise, vinegar, and mustard.
- Add in cabbage; toss to combine; set slaw aside.
- Stir together the remaining 1/2 cup mayonnaise, ketchup, and next 3 ingredients.
- Spread cut sides of rolls w/ mayonnaise mixture.
- Place oysters and slaw on bottom halves of rolls; cover with roll tops.
- Serve immediately.
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5 stars