Dressed Mini Oyster Po’boys
To save time, purchase premade coleslaw.
Ingrediënten
Makes 4 to 6 servings / Prep: 30 min., Fry: 4 min. per batch
- 1¼ cups self-rising cornmeal
- 2 tablespoons Creole seasoning
- 2 8-ounce containers fresh oysters, drained
- Peanut or vegetable oil
- 1 cup mayonnaise divided
- 2 tablespoons white vinegar
- 2 tablespoons Dijon mustard
- 1 10-ounce package shredded cabbage
- 2 tablespoons ketchup
- 1 tablespoon prepared horseradish
- 1 teaspoon Creole seasoning
- ¾ teaspoon paprika
- 12 French bread rolls split and toasted
Instructies
- Combine cornmeal and 2 tablespoons Creole seasoning.
- Dredge oysters in cornmeal mixture.
- Pour oil to a depth of 1 inch into a Dutch oven; heat to 375°.
- Fry oysters, in 3 batches, 3 to 4 minutes or until golden.
- Drain oysters on paper towels.
- Stir together ½ cup mayonnaise, vinegar, and mustard.
- Stir in cabbage; set slaw aside.
- Stir together remaining ½ cup mayonnaise, ketchup, and next 3 ingredients in a small bowl.
- Spread cut sides of French bread rolls with mayonnaise mixture; place oysters and slaw evenly on bottom halves of each roll.
- Cover with tops.
- Serve immediately.
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