Oyster Po'Boy Sliders with Sweet & Tangy Broccoli Slaw

Ingredients:

For the oysters:

  • 12 medium-sized oysters, shucked and drained
  • 1 cup buttermilk
  • 1 egg
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • Salt and pepper
  • Oil for frying
  • 12 slider buns, split

For the broccoli slaw:

  • 2 cups shredded broccoli stalks
  • 1 cup shredded carrots
  • 1 tablespoon olive oil
  • 1/2 tablespoon stone ground mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • Salt and pepper

For chili-lime aioli:

  • 1 clove garlic
  • 1/2 teaspoon salt
  • 2 egg yolks
  • 1 cup canola oil
  • 2 tablespoon freshly squeezed lime juice
  • 1 teaspoon chili powder
Directions:
  • To make chili-lime aioli (can be made one day ahead): In a food processor, puree garlic and salt. Add egg yolk and continue processing. Drizzle canola oil little by little with slow and steady stream, while the machine is still running, until aioli is formed. Turn off the food processor, add lime juice and chili powder, mix thoroughly and transfer to an airtight container. Store in refrigerator  before using.
  • To make the breaded oysters: In mixing bowl mix buttermilk, egg, garlic powder, cayenne pepper, salt and pepper together until well blended. Add oysters into the bowl, making sure that they're submerged in liquid. Cover the bowl with a plastic wrap and store in the refrigerator for at least one hour. 
  • Mix cornmeal, flour, salt and pepper in a large bowl and set aside. Heat oil in a frying skillet to 350 F degree. Drain the oysters from the marinade, roll each one of them in the breading mixture. Fry the oysters in batches, careful not to overcrowd, about 3 minutes per side until golden brown. Transfer to a plate lined with paper towel to absorb excess oil.
  • To make broccoli slaw: In a large bowl whisk oil, mustard, vinegar, honey, salt and pepper until well combined. Add broccoli and carrots, toss together.
  • Scoop a heaping tablespoon of broccoli slaw and place it on the lower part of the bun. Place one fried oyster on top of the slaw. Spread a dollop of chili-lime aioli on the top of the oyster and cover with the top part of the bun. Enjoy!
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