Oyster Po'Boy Sliders

Total Time:
50 min
40 min
10 min

8 servings

  • Vegetable oil, for frying
  • 1 cup shredded Napa cabbage
  • 1/2 cup shredded carrots
  • 1 teaspoon distilled white vinegar
  • Kosher salt
  • 6 tablespoons mayonnaise
  • 8 brioche slider buns
  • 1 cup yellow cornmeal
  • 1/2 cup rice flour
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon dried thyme
  • 2 eggs, beaten
  • 8 large oysters, shucked, rinsed and dried
  • Ketchup, for buns
  • Heat 3 inches of oil in a medium saucepan over medium heat until the oil reaches 350 degrees F.

  • Meanwhile, stir together the cabbage, carrots, vinegar, 1/4 teaspoon salt and 2 tablespoons of the mayonnaise in a medium bowl. Set aside.

  • Heat a cast-iron griddle or large skillet over medium-high heat. Cut the slider buns in half and place them cut-side down on the griddle. Toast until golden brown, 2 to 3 minutes. Remove and set aside to cool.

  • In a medium bowl, whisk together the cornmeal, rice flour, basil, garlic powder, oregano, paprika, dry mustard, onion powder, white pepper, thyme and 1 teaspoon salt.

  • Place the beaten eggs in a small bowl. Dip an oyster into the egg, then dredge it in the seasoned cornmeal. Return the cornmeal-crusted oyster to the egg and then dredge one more time in the cornmeal. Repeat with the remaining oysters.

  • Carefully place the oysters into the hot oil and fry until golden, about 3 minutes per side. Remove to a paper-towel-lined plate to drain.

  • To assemble the sandwiches: Spread the cut-sides of the buns with the remaining 4 tablespoons mayonnaise. Place a dollop of ketchup on the bottom buns, set a fried oyster on top of the ketchup, and top with 1 heaping tablespoon coleslaw. Cover with the top buns. Secure with a toothpick.

  • Special equipment: a deep-fry thermometer; toothpicks

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