Name: Oyster Po Boy Sliders
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 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

Directions

For the tartar sauce: Mix together the mayonnaise, parsley, capers, mustard, onions, relish and lemon juice in a medium bowl. Set aside.
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.
For the oysters: Heat the oil in a heavy-bottomed saucepan until a deep-fry thermometer inserted in the oil registers 350 degrees F.
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.
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.

On Tonight

Oyster Po Boy Sliders

Tartar Sauce:

Coleslaw:

Oysters:

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