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Fried Oyster Po' Boy Sliders

Source of Recipe

From "Gatherings" by America's Test Kitchen


Recipe Introduction

"Fried oysters are so delicious, simple, and fast (especially if you can source shucked oysters) that they're one of the few dishes I'll happily fry at home. These briny oysters are flash fried with a light, crispy coating that's flavored with Creole seasoning and bright, fiery Tabasco. Dressed in the style of a po'boy (with iceberg lettuce, mayonnaise, tomato, and dill pickle) and nestled into a toasted slider bun, they'll fly off the platter."

List of Ingredients

â—¦ 1 pound shucked oysters in their liquor, picked over for shells
â—¦ ½ cup buttermilk
â—¦ 2 tablespoons Tabasco sauce, plus extra for drizzling
â—¦ ¾ cup all-purpose flour
â—¦ ¾ cup cornmeal
â—¦ 1 tablespoon Tony Chachere's Original Creole Seasoning
â—¦ 2 quarts peanut or vegetable oil for frying
â—¦ 8 slider buns or soft dinner rolls, split crosswise and lightly toasted
â—¦ â…“ cup mayonnaise
â—¦ 1 cup shredded iceberg lettuce
â—¦ 8 thin tomato slices
â—¦ 8 dill pickle slices


Recipe

Adjust oven rack to middle position and heat oven to 200 degrees. Combine oysters, buttermilk, and Tabasco in bowl. Whisk flour, cornmeal, and Creole seasoning together in shallow dish.

Set wire rack over rimmed baking sheet and line one-half of rack with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1 ½ inches deep and heat over medium-high heat to 400 degrees.

Using slotted spoon or fork, remove half of oysters from buttermilk mixture, letting excess drain off, and transfer to flour mixture. Gently toss oysters to coat with flour mixture. Working with one or two oysters at a time, shake off excess flour mixture and add to hot oil. Fry, stirring occasionally, until oysters are golden brown and bubbling has subsided, about 2 minutes. Adjust burner, if necessary, to maintain oil temperature between 375 and 400 degrees. Using wire skimmer or slotted spoon, transfer oysters to prepared paper towels and let drain for 30 seconds, turning once while draining. Move oysters to open side of rack and keep warm in oven. Return oil to 400 degrees and repeat with remaining oysters; keep warm in oven.

Arrange bun tops and bottoms on serving platter. Spread mayonnaise over bun tops and arrange lettuce on bun bottoms. Arrange oysters evenly over lettuce and drizzle with extra Tabasco. Top with tomato slices, pickle slices, and bun tops. Serve immediately.

Serves 8