Dressed Mini Oyster Po'Boys

• 1 1/4 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
• 3/4 tsp. paprika
• 12 French bread rolls, split and toasted
• lemon wedges (garnish)

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 375u0b0. 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.

meal, creole seasoning, oysters, peanut, mayonnaise, white vinegar, mustard, shredded cabbage, ketchup, horseradish, creole seasoning, paprika, bread rolls, lemon wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=78454 (may not work)