Oyster Po'boys with Creamy Slaw

Prep Time: 12 Minutes

Cook Time: 8 Minutes

Ready In: 20 Minutes

Servings: 1

Reduced-fat mayo in place of tartar sauce is just as flavorful.

Ingredients:

2 cups thinly sliced cabbage

1 small carrot, peeled and coarsely shredded

1 green onion, thinly sliced

2 tablespoons reduced-fat mayonnaise

1 teaspoon apple cider vinegar

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon ground red pepper

1/4 cup low-fat buttermilk

1/3 cup yellow cornmeal

1/3 cup all-purpose flour

2 teaspoons paprika

3 (8-ounce) containers shucked oysters, drained

3 teaspoons canola oil, divided

4 (6-inch) whole wheat rolls, split and toasted

Directions:

1. Combine first 7 ingredients in a medium bowl. Cover and chill slaw until ready to serve.
2. Combine 1/2 teaspoon salt and next 3 ingredients in a medium bowl. Combine cornmeal, flour, and paprika in a shallow dish. Dip oysters in buttermilk mixture, and dredge in cornmeal mixture.
3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sauté oysters, in 2 batches, 2 to 3 minutes on each side or until golden brown. Transfer to a plate; cover with foil to keep warm. Repeat with remaining oil and oysters.
4. Fill each roll with 1/2 cup slaw; top evenly with oysters.

By RecipeOfHealth.com