INGREDIENTS
For the coleslaw:
1/3 cup mayonnaise
1 tablespoon distilled white vinegar
2 tablespoons fresh lemon juice
6 cups bagged carrot and cabbage mixture
For the oysters:
36 large oysters (about seven 6-ounce jars)
¾ cup yellow cornmeal
¾ cup unbleached all-purpose flour
1 tsp. sea salt, plus more for sprinkling
1 tsp. each of granulated garlic, dried oregano, dried basil, paprika
½ tsp. each of thyme, granulated onion, ground white pepper, dried mustard
2 eggs, beaten
Vegetable oil for frying
To assemble:
6 French bread rolls
Optional Ingredients:
Mayonnaise, for serving
Ketchup, for serving
DIRECTIONS
Whisk together the mayonnaise, vinegar, and lemon juice in a large bowl. Add the carrot and cabbages law mix and toss to combine. Cover and refrigerate.
Line a plate with paper towels, rinse the oysters, and let them drain on the lined plate.
Mix the cornmeal, flour, salt, granulated garlic, oregano, basil, paprika, thyme, granulated onion, white pepper, and dried mustard in a large bowl.
Whisk the eggs in a medium bowl.
Transfer the oysters to the egg mixture to coat, letting the excess drip off, then coat them one at a time in the dry mixture. Set aside.
Line another plate with paper towels and set aside.
Heat the oil in a large cast-iron skillet or heavy-bottomed frying pan over high heat until very hot. (Sprinkle a little of the dry spice mix in the oil and if it sizzles, the oil is ready.) Working in batches so as not to overcrowd the skillet, fry the oysters about 2 minutes on each side, until golden brown.
Remove the oysters to the lined plate. While still hot, sprinkle them with salt.
Preheat the oven to 375 F.
Slice open the rolls and warm them in the oven for 3 minutes. Spread both sides of the bread with mayonnaise and ketchup. Place 6 oysters on the bottom of each sandwich and top with coleslaw. Top the sandwiches and serve immediately!
