Oyster Po Boy Sliders

  • 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 


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.


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