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) packages 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:
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 375F.
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.
Servings: 4
Time preparation: 45 min.
Time total: 54 min.