Oyster Po Boy Sliders Recipes

Steps:

• For the wet soak: In a nonreactive bowl or gallon re-sealable bag, combine the buttermilk, beaten egg, hot sauce, basil, granulated garlic and white pepper and mix well. Add the oysters and any liquid from shucking. Cover and refrigerate 15 minutes.
• For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, cayenne, 1 teaspoons salt, pepper and paprika and mix well.
• Heat the oil to 350 degrees F in a large cast-iron skillet.
• Drain the oysters from the brine and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches, to not crowd, and cook 3 to 4 minutes per side. Remove to a paper towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.
• For the sandwiches: Preheat the oven to a low broil. Butter the rolls and place on a baking sheet. Broil until golden, 2 to 3 minutes, and remove from oven.
• Spread Miss Dixie's Remoulade on both sides of the rolls. Layer on the oysters, lettuce, tomatoes and pickles. Top with other half of bread and serve immediately.
• In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use.

Steps:

• Combine the buttermilk and 2 tablespoons hot sauce in a medium bowl. Add the shrimp and oysters and toss to coat. Cover and refrigerate 30 minutes. Meanwhile, make the rémoulade: Combine the mayonnaise, relish, mustard, lemon juice, remaining 2 teaspoons hot sauce, the paprika and garlic powder in a small bowl. Refrigerate until ready to use.
• Fill a heavy-bottomed pot with 2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Combine the flour, cornmeal, Cajun seasoning and 1/2 teaspoon each salt and pepper in a shallow baking dish. Remove the shrimp and oysters from the buttermilk one at a time and add to the flour mixture, rolling to fully coat; remove to a plate. Working in 3 batches, add the shrimp and oysters to the hot oil and fry until golden brown, about 3 minutes; return the oil to 350˚ F between batches. Remove to a rack set on a baking sheet. Season lightly with salt.
• Assemble the sandwiches: Spread about 2 tablespoons rémoulade inside the rolls, then add some tomato slices and a handful of shredded lettuce to each. Add the fried shrimp and oysters, then drizzle with more rémoulade. Serve with the lemon wedges.

Steps:

• For the tartar sauce: Mix together the mayonnaise, parsley, capers, mustard, onions, relish and lemon juice in a medium bowl. Set aside.
• For the coleslaw: Put the cabbage, carrots, onions and parsley in a large bowl. Mix together the sugar and vinegar in a medium bowl until the sugar is dissolved. Mix in the mayonnaise, mustard, celery salt and black pepper. Pour the dressing into the cabbage mixture and fold. Reserve.
• For the oysters: Heat the oil in a heavy-bottomed saucepan until a deep-fry thermometer inserted in the oil registers 350 degrees F.
• Mix together the flour, salt and pepper in a shallow bowl. Put the eggs in another shallow bowl and the panko in a third. Dip the oysters first in the seasoned flour, next in the beaten egg and finally in the panko. Slip the oysters into the oil and deep-fry until golden brown; drain on paper towels.
• Putting it all together: Spread some tartar sauce on the buns. Place 2 oysters on each bottom bun, and top with lettuce and tomato. Finish with the top buns. Put some coleslaw on each plate and top with 2 more oysters.