1. TO MAKE THE SLAW: In a large bowl, combine all of the slaw ingredients. Cover and refrigerate for at least 2 hours or up to 8 hours.
2. TO MAKE THE OYSTERS: Line a baking sheet with waxed paper. Place a large wire cake rack over a jelly roll pan. Put the flour and Bayou Seasoning in a shallow bowl. In a medium bowl, beat the eggs and red pepper sauce. In another shallow bowl, spread the bread crumbs. One at a time, coat the oysters with the flour, then the spiced eggs, then the bread crumbs, and place on the waxed paper.
3. Preheat the oven to 200°F. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 350°F. In batches, without crowding, deep-fry the oysters until golden, about 2 minutes. Using a wire-mesh strainer, transfer to the paper towels and keep warm in the oven while frying the remaining oysters.
4. To serve, spoon the slaw on one side of the plate and place the oysters on the other side. Serve immediately.
This Crispy Oysters With Rémoulade Cabbage And Corn Slaw recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.
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