8 large oysters
3/4 cup yellow cornmeal
3/4 cup flour
2 eggs beaten
1 TSP salt
1 TSP garlic powder
1 TSP dried oregano
1 TSP dried basil
1 TSP paprika
1/2 TSP thyme
1/2 TSP onion powder
1/2 TSP white pepper
1/2 TSP ground mustard
1 1/2 cups vegetable oil
Cole Slaw Recipe
2 cups carrot & cabbage mixture
2 TBSP mayonaise
1 TSP distilled vinegar
Preheat the oven to 375 degrees. Mix the dry ingredients in a large bowl. In a seperate small bowl, mix the eggs. Rinse the oysters, let drain and coat them with the egg by dipping one at a time. Then remove from the egg and coat them one at a time in the dry mixture.
To make your cole slaw, place the carrot and cabbage mixture into a medium bowl.
Mix the mayo and vinegar in a seperate small bowl. Whisk or stir until mixed well then
pour over the carrots and cabbage.
Heat the vegetable oil on a high flame in a medium to large skillet. Once the oil is hot, (fyi you can test by dropping some of your dry mixture into the pan and if it sizzles, its ready!) place the individual oysters in the pan. Cook about 3 minutes each side or until golden brown.
Remove the oysters from the pan and place them on a paper towel to drain excess oil.
Slice open the rolls and warm them in the oven for 3 minutes.
Now its time to assemble your sandwiches. Spread both sides of the bread with mayo and ketchup. Place two oysters on the roll and top off with cole slaw.