Fried Oyster Poor Boys, Bbq Sauce, Crunchy Blue Cheese Slaw

Recipe Ingredients

3/4 cup	177ml	Vegetable oil
1/4		Cup sherry vinegar
2 tablespoons	30ml	Chopped shallots
1 teaspoon	5ml	Chopped garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 cup	109g / 3.8oz	Blue cheese
2 cups	474ml	Shredded white cabbage
2 cups	474ml	Shredded red cabbage
1/2 cup	31g / 1.1oz	Thinly-sliced red onion
1 tablespoon	15ml	Finely-chopped parsley leaves
1 cup	62g / 2.2oz	All-purpose flour
1 cup	62g / 2.2oz	Masa flour
		Creole seasoning - to taste
32		Louisiana oysters (large)
1 cup	237ml	Emeril's BBQ Sauce - (see recipe)
8		Individual French bread rolls or pistollet

Recipe Instructions

In a small mixing bowl, whisk the oil and vinegar together. Add the shallots and garlic. Season with salt and pepper. Whisk well. Fold in the blue cheese and continue to whisk until well blended.

In a medium mixing bowl, combine the cabbages and onion. Add the dressing and mix well. Season with salt and pepper. Add the parsley and mix well. Cover with plastic wrap and refrigerate until ready to use.

In a shallow bowl, combine the flours. Season with Creole seasoning. Season the oysters with Creole seasoning. Dredge the oysters in the seasoned flour, coating completely. Fry in batches until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Season with Creole seasoning.

To assemble, spread the BBQ sauce over both sides of the rolls. Place 3 or 4 of the oysters on the bottom of each roll. Spoon some of the slaw over the oysters. Place the top of each roll over the slaw and serve.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D50) - from the TV FOOD - NETWORK

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