Oyster Po Boy Sliders Recipes

OYSTER PO BOY SLIDERS

Oyster Po Boy Sliders image

Provided by Robert Irvine : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 27

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

Steps:

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.

OYSTER PO'BOYS

Oyster Po'boys image

Categories Sandwich Shellfish Fry Mardi Gras Dinner Lunch Oyster Deep-Fry Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

1 large egg
1/2 cup milk
2 teaspoons salt
2 teaspoons black pepper
1 cup all-purpose flour
1 1/2 cups yellow cornmeal
2 teaspoons cayenne
3 dozen shucked small oysters such as Kumamoto, drained
1 quart vegetable oil
1 (20-inch) loaf soft French or Italian bread (about 3 1/2 inches wide)
3/4 cup mayonnaise
2 cups thinly sliced iceberg lettuce
Accompaniment: Tabasco
Special Equipment
a deep-fat thermometer

Steps:

Put oven rack in middle position and preheat oven to 350°F.
Lightly beat together egg, milk, 1/2 teaspoon salt, and 1 teaspoon black pepper in a bowl. Whisk together flour, 1/2 teaspoon salt, and remaining teaspoon black pepper in a shallow baking dish. Whisk together cornmeal, remaining teaspoon salt, and cayenne in another shallow baking dish.
Dredge 8 oysters in flour, knocking off excess, then dip into egg mixture, letting excess drip off, and dredge in cornmeal mixture, knocking off excess. Transfer to a large rack, then coat remaining oysters in batches of 6 to 8 in same manner, transferring to rack.
Heat oil in a 4-quart pot over high heat until thermometer registers 375°F.
While oil is heating, halve bread crosswise, then cut each piece in half horizontally, cutting all the way through. Put bread halves back together and heat bread in oven (directly on oven rack) until warm, about 5 minutes.
While bread is heating, gently drop one third of oysters into hot oil and fry, stirring occasionally, until golden, 45 seconds to 1 minute, then transfer to paper towels to drain. Fry remaining oysters in 2 batches in same manner, returning oil to 375°F between batches.
Spread mayonnaise on cut sides of bread, then make sandwiches, topping lettuce with oysters. Halve each sandwich crosswise for a total of 4 sandwiches.

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