Oyster Po Boy Sliders
Serves: 3
Amie Torphy
1 January 1970
Based on User reviews:
45
Spice
62
Sweetness
57
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.5 cups
Mayonnaise1 tbsp
Capers (chopped)2 tbsps
Dijon Mustard1 tbsp
Onion (minced)3 cups
Cabbage (shredded)1 cup
Shredded Carrots1 cup
Red Onion (julienned)1 cup
Sugar2 tbsps
Apple Cider Vinegar2 tsps
Celery Salt4 cups
Vegetable Oil2 cups
All-Purpose Flour1 tbsp
Kosher Salt3 large
Egg (beaten)2 cups
Shredded Iceberg LettuceDirections:
1
For the tartar sauce: Mix together the mayonnaise, parsley, capers, mustard, onions, relish and lemon juice in a medium bowl
2
Set aside
3
For the coleslaw: Put the cabbage, carrots, onions and parsley in a large bowl
4
Mix together the sugar and vinegar in a medium bowl until the sugar is dissolved
5
Mix in the mayonnaise, mustard, celery salt and black pepper
6
Pour the dressing into the cabbage mixture and fold
7
Reserve
8
For the oysters: Heat the oil in a heavy-bottomed saucepan until a deep-fry thermometer inserted in the oil registers 350 degrees F
9
Mix together the flour, salt and pepper in a shallow bowl
10
Put the eggs in another shallow bowl and the panko in a third
11
Dip the oysters first in the seasoned flour, next in the beaten egg and finally in the panko
12
Slip the oysters into the oil and deep-fry until golden brown; drain on paper towels
13
Putting it all together: Spread some tartar sauce on the buns
14
Place 2 oysters on each bottom bun, and top with lettuce and tomato
15
Finish with the top buns
16
Put some coleslaw on each plate and top with 2 more oysters