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    Fried Oyster Po Boy Sliders

    [[ recipeID=recipe-9kvvhsvkk, title=Fried Oyster Po Boy Sliders ]]

    Fried Oyster Po Boy Sliders

    A creative, mouthwatering spin on a classic Po'Boy. Buttermilk Fried Oysters topped with spicy slaw chipotle aioli and micro greens, served on a fresh Brioche Bun.


    Servings: 2 People

    Keywords:

    • Prep Time: 20 mins
    • Cook Time: 5 mins
    • Total Time: 25 mins

    Ingredients

    Instructions

    Ingredients

      Oysters

      • 6 each Chef's Catch Fresh Shucked Oysters
      • ½ cup Buttermilk
      • 1 cup All Purpose Flour
      • ¼ cup Creole Seasoning
      • 6 each Brioche Slider Rolls
      • 2 cups Canola Oil

      Slaw Mix

      • 1 bag Coleslaw Mix not dressed
      • 1 each Jalapeño Pepper seeds removed
      • ¼ cup Rice Vinegar
      • 1 bunch Cilantro
      • 1 cup Sugar
      • 1 tbsp. Olive Oil
      • 6 each Pickle Chips
      • 1 bag Micro Green mix

      Creole Aioli

      • 1 cup Mayonnaise
      • 1 tsp. Chipotle in Adobo
      • ¼ cup Creole Seasoning
      • 2 tbsp. Lime Juice

      Instructions

      Making Slaw Mix

      1. Empty 1 bag coleslaw mix into bowl. Add 1 chopped Jalapeño, rice vinegar, chopped cilantro, sugar, and olive oil.
      2. Mix all together and chill until ready to use.

      Creole Aioli

      1. Mix together your Mayo, Chipotle in adobo, creole seasoning and lime juice. Chill until ready to serve.
      2. Making Clam Fry Mix
      3. Add flour and ¼ cup Creole Seasoning in a bowl and mix.
      4. In a separate bowl, add buttermilk. Set bowls side by side.

      Frying the Oysters

      1. Dredge each oyster in flour, shaking off excess flour.
      2. Then dip into butter milk, and dredge on more time in clam fry.
      3. Heat 2 cups Canola oil in a pan on high heat (350 degrees F). Use cooking thermometer to test temperature.
      4. *TAKE GREAT CAUTION* Submerge oysters in Canola oil and fry quickly, for about 1 minute, to get a nice golden brown.
      5. Remove carefully with a slotted spoon to a paper towel covered plate.
      6. Sprinkle with Kosher Salt while still hot.

      Plating Up!

      1. Cut your Brioche roll in half. Spread some of your creole aioli on bottom half of the bun.
      2. Place your fried oyster on top of the aioli. Then top your oyster with some of your spicy slaw mix.
      3. Finally add a pinch of micro greens on top of slaw and place top of bun on top, put your pickle chip on a toothpick and stick it into top of the bun
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