Fried oysters with cornmeal.

Ingredients
2 dozen extra small  shucked oysters, drained well
Buttermilk, to cover oysters
Hot sauce, to taste
2 tablespoons Rustic Rub seasoning
1 cup yellow cornmeal
1 cup all-purpose flour
Vegetable oil, as needed for frying
6 whole wheat hamburger buns
1 package of cole slaw with dressing
Directions
Soak oysters in a bowl with buttermilk and hot sauce. Season them with 1 tablespoon of the rub. Season the cornmeal and flour with the rest of the rub.

Heat at least 1-inch of oil in a nonstick skillet over medium-high heat. Dredge the oysters in the cornmeal, a few at a time, coating evenly. When the oil is hot, but not smoking, lay the oysters, in batches, in the skillet. Do not crowd the pan. Cook until golden on both sides, about 2 minutes per side. Remove using a slotted spoon and set aside on paper towels to drain briefly before serving. Repeat with the remaining oysters, adding more oil as necessary, to the pan and making sure to allow the oil to return to temperature before adding more oysters.
When the oysters are set aside steam the hamburger buns. I use my rice steamer. Then make up the cole slaw with dressing. Place 6 small oysters on each bun, a large scoop of cole slaw with the dressing. serve while oysters are very hot.
Serve with Fresh Fruit Bowl

Judi Singleton is a free lance writer writing for 20 blogs a week you can subscribe to her blogs and buy advertising for $5.