Dressed Mini Oyster Po'boys
Dressed Mini Oyster Po'Boys is an impressive dinner. Made with 1 1/4 c. self-rising corn meal, 2 tbsp. creole seasoning, 2 (8 oz.) containers fresh select oysters, drained, peanut or vegetable oil and 1 c. mayonnaise, divided, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
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 375Β°. Fry oysters, in 3 batches, 3 to 4 minutes or until golden.
Drain oysters on paper towels.
Stir together 1/2 cup mayonnaise, vinegar and mustard.
Stir in the cabbage and set slaw aside.
Stir together the remaining mayonnaise, ketchup and next 3 ingredients in a small bowl.
Spread cut sides of French bread rolls with ketchup mixture; place oysters and slaw evenly on bottom halves of each roll.
Cover with tops and serve immediately.
Garnish, if desired.
Yield: 4 to 6 servings.
π· Perfect Pairings
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