Prev Recipe Next Recipe

Recipe courtesy of Robert Irvine

Show: Restaurant: Impossible

Episode: Treading Water

Save Recipe Print

Total:: 35 min
Active:: 35 min

Yield:: 4 servings

Level:: Intermediate

Ingredients

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

Coleslaw:

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

Oysters:

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.

My Private Notes

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