Recipe for Dressed Mini Oyster Poboys 
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Yield:
4
Ingredients:
Amount Ingredient
Peanut or vegetable oil
1/4 cup self-rising cornmeal
2 tbl Creole seasoning
2 ct fresh Select oysters - (8 oz ea drained
1 cup mayonnaise divided
2 tbl white vinegar
2 tbl Dijon mustard
1 pkt shredded cabbage - (10 oz)
2 tbl ketchup
1 tbl prepared horseradish
1 tsp Creole seasoning
3/4 tsp paprika
12 x French bread rolls split, toasted
Instructions:
Instructions: Pour oil to a depth of 1 inch into a Dutch oven; heat to 375 degrees.

Combine cornmeal and 2 tablespoons Creole seasoning. Dredge oysters in cornmeal mixture. 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 cabbage; set slaw aside.

Stir together remaining 1/2 cup 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. Serve poboys immediately. Garnish, if desired.

This recipe yields 4 to 6 servings.

Comments: To save time, purchase premade coleslaw.

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