Oyster Po Boy Sliders

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  • Level: Intermediate
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
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Tartar Sauce:

2 cups mayonnaise

2 tablespoons chopped fresh curly parsley 

1 tablespoon chopped capers 

1 tablespoon Dijon mustard 

1 tablespoon minced onions

1 tablespoon sweet relish, juice squeezed out 

Juice of 1 lemon 


3 cups shredded cabbage

1/2 cup shredded carrots 

1/4 cup julienned red onions

1/4 cup chopped fresh curly parsley 

1/4 cup sugar 

2 tablespoons apple cider vinegar 

1 1/2 cups mayonnaise 

2 tablespoons Dijon mustard 

2 teaspoons celery salt 

1 teaspoon freshly ground black pepper 


4 cups vegetable oil

2 cups all-purpose flour 

1 tablespoon kosher salt 

1 tablespoon freshly ground black pepper 

3 large eggs, beaten

2 cups panko breadcrumbs 

24 freshly shucked oysters 

8 soft slider buns 

2 cups shredded iceberg lettuce 

8 slices ripe tomato 


  1. For the tartar sauce: Mix together the mayonnaise, parsley, capers, mustard, onions, relish and lemon juice in a medium bowl. Set aside.
  2. For the coleslaw: Put the cabbage, carrots, onions and parsley in a large bowl. Mix together the sugar and vinegar in a medium bowl until the sugar is dissolved. Mix in the mayonnaise, mustard, celery salt and black pepper. Pour the dressing into the cabbage mixture and fold. Reserve.
  3. For the oysters: Heat the oil in a heavy-bottomed saucepan until a deep-fry thermometer inserted in the oil registers 350 degrees F.
  4. Mix together the flour, salt and pepper in a shallow bowl. Put the eggs in another shallow bowl and the panko in a third. Dip the oysters first in the seasoned flour, next in the beaten egg and finally in the panko. Slip the oysters into the oil and deep-fry until golden brown; drain on paper towels.
  5. Putting it all together: Spread some tartar sauce on the buns. Place 2 oysters on each bottom bun, and top with lettuce and tomato. Finish with the top buns. Put some coleslaw on each plate and top with 2 more oysters.
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