Dressed Oyster Po'boys

• 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

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.

cornmeal, creole seasoning, containersfresh oysters, peanut oil, mayonnaise, white vinegar, mustard, cabbage, ketchup, horseradish, creole seasoning, paprika, french rolls

Taken from www.food.com/recipe/dressed-oyster-poboys-138123 (may not work)