Total Time
54mins
Prep 45 mins
Cook 9 mins

From Southern Living. Extremely good.

Ingredients Nutrition

  • 1 14 cups self-rising cornmeal
  • 2 tablespoons creole seasoning
  • 2 (12 ounce) containersfresh oysters, drained
  • peanut oil or vegetable oil
  • 1 cup mayonnaise, divided
  • 2 tablespoons white vinegar
  • 2 tablespoons Dijon mustard
  • 1 (10 ounce) packagefinely shredded cabbage
  • 2 tablespoons ketchup
  • 1 tablespoon prepared horseradish
  • 1 teaspoon creole seasoning
  • 34 teaspoon paprika
  • 4 French rolls, split and toasted

Directions

  1. Mix together the cornmeal and creole seasoning in a pie plate; dredge oysters in mixture.
  2. Pour oil to a depth of 2 inches into a dutch oven; heat to 375°.
  3. Fry oysters, in 3 batches, 2-3 minutes or until golden; drain on wire racks.
  4. In a large bowl, stir together 1/2 cup mayonnaise, vinegar, and mustard.
  5. Add in cabbage; toss to combine; set slaw aside.
  6. Stir together the remaining 1/2 cup mayonnaise, ketchup, and next 3 ingredients.
  7. Spread cut sides of rolls w/ mayonnaise mixture.
  8. Place oysters and slaw on bottom halves of rolls; cover with roll tops.
  9. Serve immediately.

Reviews

(2)
Most Helpful

These were good. I didn't have self raising corn meal so I just added about a tablespoon of baking powder to plain corn meal.

Mysterygirl December 22, 2005

This is a fabulous sandwich for all you oyster lovers! Everyone wanted seconds. Thanks Di.

Martini Guy October 06, 2005

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