Going Coastal Recipe: Fried Oyster Sliders
Everyone loves sliders, miniature bite-sized sandwiches. One of New Orleans’ favorite sandwiches is the oyster Po’ Boy so we have combined the two. The addition of a fried pickle adds extra snap.
Fried Oyster Sliders
1 quart fresh Gulf oysters
24 Parker House rolls or similar dinner style rolls
1/2 cup cornmeal
1/4 cup Masa Harina
1/2 cup Sour Cream Rémoulade (recipe below)
Fried Dill Pickles (recipe below)
Combine cornmeal and Masa in a gallon zip top bag, season with Cajun seasoning, seal, and shake to mix or use your favorite store-bought mix. Rinse oysters and toss into bag to coat with breading. Shake off excess breading and deep fry at 375 until golden brown.
Coat bottom half of each roll with Sour Cream Rémoulade then an oyster or two. Drizzle with more Sour Cream Rémoulade and a fried pickle.
Sour Cream Rémoulade
1 cup sour cream
1 tablespoon Zatarain’s Creole mustard
1 teaspoon prepared horseradish
1 clove garlic, minced
Mix, chill and serve.
Fried Dill Pickles – Yes, in the South we fry everything.
1 cup buttermilk
1 cup corn meal
1/2 cup Masa Harina
1/4 cup seasoned salt
2 cups dill pickle chips drained
Oil for frying
In a shallow bowl, beat together the egg & buttermilk to form an egg wash; stir well then set aside. In an iron skillet over medium-high heat, pour the oil to a depth of 2 inches and heat to 350 degrees. Whisk the cornmeal, masa and seasoned salt together in a medium sized bowl. In small batches, dip the pickle slices first in the egg wash, then in the dredge, shaking off any excess. Drop them into the oil and move the pickles around to brown evenly using a slotted spoon, roughly 1 minute. Drain and repeat until all pickles have been cooked.