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.
Ingredients
- 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
- Empty 1 bag coleslaw mix into bowl. Add 1 chopped Jalapeño, rice vinegar, chopped cilantro, sugar, and olive oil.
- Mix all together and chill until ready to use.
Creole Aioli
- Mix together your Mayo, Chipotle in adobo, creole seasoning and lime juice. Chill until ready to serve.
Making Clam Fry Mix
- Add flour and ¼ cup Creole Seasoning in a bowl and mix.
- In a separate bowl, add buttermilk. Set bowls side by side.
Frying the Oysters
- Dredge each oyster in flour, shaking off excess flour.
- Then dip into butter milk, and dredge on more time in clam fry.
- Heat 2 cups Canola oil in a pan on high heat (350 degrees F). Use cooking thermometer to test temperature.
- *TAKE GREAT CAUTION* Submerge oysters in Canola oil and fry quickly, for about 1 minute, to get a nice golden brown.
- Remove carefully with a slotted spoon to a paper towel covered plate.
- Sprinkle with Kosher Salt while still hot.
Plating Up!
- Cut your Brioche roll in half. Spread some of your creole aioli on bottom half of the bun.
- Place your fried oyster on top of the aioli. Then top your oyster with some of your spicy slaw mix.
- 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