Oyster Poboy Sliders Recipes

OYSTER PO BOY SLIDERS

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.

OYSTERS ROCKEFELLER SANDWICH (PO-BOY)

Steps:

• For the Rockefeller sauce: Melt the butter in a large skillet over medium heat. Add the onions and garlic and bring to golden brown, about 10 minutes. Add the liqueur (CAUTION: Skillet will flame up when using a gas range.) Add the half-and-half, hot sauce, granulated garlic, granulated onion, white pepper and ground thyme. Stir and bring to a simmer.
• Add the spinach and bring back to a simmer. Turn off the flame and add the breadcrumbs and cheese. Check for consistency. If there's too much liquid, add more breadcrumbs and cheese. If it's too thick, add more half-and-half.
• For the fry dredge: Whisk together the corn flour, all-purpose flour, Creole seasoning and lemon pepper in a large bowl.
• For the sandwich: Melt the butter and garlic in a small skillet. Cut the French bread and "paint" the inside of the bread with the garlic butter. Firmly the press the inside of the bread down on a large skillet or flat-top grill to toast the bread.
• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Dredge the oysters in the fry dredge and then deep-fry, in batches if necessary, until golden brown and firm to the touch, about 2 minutes.
• Arrange the oysters on the inside of the bread. Top with Rockefeller sauce and garnish with Parmesan.

OYSTER PO' BOY

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.