Dressed Mini Oyster PoBoys

Ingredients

• 1 14 c self-rising corn meal
• 2 Tbsp Creole seasoning
• 2 8 oz containers fresh select oysters drained
• peanut or vegetable oil
• 1 c mayonnaise divided
• 2 Tbsp white vinegar
• 2 Tbsp Dijon mustard
• 1 10 oz pkg shredded cabbage
• 2 Tbsp ketchup
• 1 Tbsp prepared horseradish
• 1 tsp Creole seasoning
• 34 tsp paprika
• 12 French bread rolls split and toasted
• lemon wedges garnish

Directions

1. 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 12 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