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Ingredientes
- Peanut or possibly vegetable oil
- 1 1/4 c. self-rising cornmeal
- 2 Tbsp. Creole seasoning
- 2 ct fresh Select oysters - (8 ounce ea liquid removed
- 1 c. mayonnaise divided
- 2 Tbsp. white vinegar
- 2 Tbsp. Dijon mustard
- 1 pkt shredded cabbage - (10 ounce)
- 2 Tbsp. ketchup
- 1 Tbsp. prepared horseradish
- 1 tsp Creole seasoning
- 3/4 tsp paprika
- 12 x French bread rolls split, toasted Lemon wedges for garnish
Direcciones
- Pour oil to a depth of 1 inch into a Dutch oven; heat to 375 degrees.
- Combine cornmeal and 2 Tbsp. Creole seasoning. Dredge oysters in cornmeal mix. Fry oysters, in 3 batches, 3 to 4 min or possibly till golden brown. Drain oysters on paper towels.
- Stir together 1/2 c. mayonnaise, vinegar, and mustard. Stir in cabbage; set slaw aside.
- Stir together remaining 1/2 c. mayonnaise, ketchup, and next 3 ingredients in a small bowl. Spread cut sides of French bread rolls with ketchup mix; place oysters and slaw proportionately on bottom halves of each roll. Cover with tops. Serve po'boys immediately. Garnish, if you like.
- This recipe yields 4 to 6 servings.
- Comments: To save time, purchase premade coleslaw.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 4 servings | |
| Calories 659 | |
| Calories from Fat 449 | 68% |
| Total Fat 50.82g | 64% |
| Saturated Fat 7.86g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 481mg | 20% |
| Potassium 219mg | 6% |
| Total Carbs 47.06g | 13% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.72g | 3% |
| Protein 5.59g | 9% |
