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Ingredientes
- 1 1/4 c. self-rising cornmeal
- 2 Tbsp. Creole seasoning
- 2 ct fresh select oysters - (12 ounce e liquid removed Peanut or possibly vegetable oil as needed
- 1 c. mayonnaise divided
- 2 Tbsp. white vinegar
- 2 Tbsp. Dijon mustard
- 1 pkt finely-shredded cabbage - (10 ounce)
- 2 Tbsp. ketchup
- 1 Tbsp. prepared horseradish
- 1 tsp Creole seasoning
- 3/4 tsp paprika
- 4 x French bread rolls split, toasted
Direcciones
- Combine cornmeal and Creole seasoning; dredge oysters in mix.
- Pour oil to a depth of 2 inches into a Dutch oven; heat to 375 degrees. Fry oysters, in 3 batches, 2 to 3 min or possibly till golden brown. Drain on wire racks.
- 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.
- Spread cut sides of rolls with mayonnaise mix. Place oysters and slaw proportionately on bottom halves of rolls; cover with roll tops.
- This recipe yields 4 sandwiches.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 4 servings | |
| Calories 620 | |
| Calories from Fat 423 | 68% |
| Total Fat 47.97g | 60% |
| Saturated Fat 6.66g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 476mg | 20% |
| Potassium 172mg | 5% |
| Total Carbs 44.46g | 12% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.37g | 2% |
| Protein 4.47g | 7% |
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