"Cornmeal crusted fried oysters served on toasted hot-dog buns topped liberally with coleslaw. Eat with lots of napkins handy!"
4 Sally Lunn Hot Dog Buns or hot dog buns of choice
1 cup milk
1⁄2 cup all-purpose flour
1 cup corn flour
1⁄4 cup cornmeal
1 tablespoon Home Creole Seasoning, recipe included below
2 or 3 cups vegetable oil for deep-fat frying
12–16 fresh oysters
Tabasco Butter Sauce, warm
Preheat the oven to 200°F. Warm the buns for 5 minutes while you fry the oysters.
Set three wide bowls near the stovetop. Beat the egg with the milk in one, place the flour in another, and the corn flour, cornmeal, and Shrimp Magic in the third.
Pour oil into the Dutch oven or deep-fat fryer and heat to 350°F. Line a tray with paper towels and set near the fryer.
Drain the oysters well, dredge first in flour, then soak in egg wash a minute or so until the flour is sticky. Then gently roll in the cornmeal mix.
Add the oysters to the hot oil, a few at a time (don’t crowd the pan), and fry until crispy on all sides, a minute or two. Remove and drain on paper towels. (If you want to bread them ahead of time and leave them in the refrigerator that’s fine.)
Transfer oysters to a mixing bowl. Toss them in the Tabasco Butter Sauce.
Open the buns, and place 3 or 4 oysters inside each one. Top liberally with coleslaw. Eat with lots of napkins handy.