1 1/4 c. self-rising corn meal
2 Tbsp. Creole seasoning
2 (8 oz.) containers fresh select oysters, drained
peanut or vegetable oil
1 c. mayonnaise, divided
2 Tbsp. white vinegar
2 Tbsp. Dijon mustard
1 (10 oz.) pkg. shredded cabbage
2 Tbsp. ketchup
1 Tbsp. prepared horseradish
1 tsp. Creole seasoning
3/4 tsp. paprika
12 French bread rolls, split and toasted
lemon wedges (garnish)

Combine cornmeal and 2 tablespoons Creole seasoning. Dredge oysters in cornmeal mixture. Pour oil to a depth of 1-inch into a Dutch oven; heat to 375°. Fry oysters, in 3 batches, 3 to 4 minutes or until golden. Drain oysters on paper towels. Stir together 1/2 cup mayonnaise, vinegar and mustard. Stir in the cabbage and set slaw aside. Stir together the remaining mayonnaise, ketchup and next 3 ingredients in a small bowl. Spread cut sides of French bread rolls with ketchup mixture; place oysters and slaw evenly on bottom halves of each roll. Cover with tops and serve immediately. Garnish, if desired. Yield: 4 to 6 servings.