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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