Seafood connoisseurs Oyster Bob and chef Wayne Sych from Vancouver restaurant Joe Fortes share how to make delicious oyster sliders.
Oyster sliders
Makes 12 sliders
- 12 shucked medium beach oysters
- 12 slider buns
- 360 mL Panko bread crumbs
- 240 mL flour
- 4 eggs
- 50 mL milk
- Vegetable oil for pan frying
To prepare the oysters, place the shucked oysters on absorbent towels for 20 to 30 minutes in order to remove any excess oyster liquid. Place the bread crumbs and flour into two separate bowls. Mix the eggs and milk with a fork to make an egg wash for breading. Dip the oysters one at a time into the flour, then into the egg wash and then into the bread crumbs. Press lightly to ensure oysters are well coated in the bread crumbs. Continue this process until all the oysters are breaded, then place on a sheet pan.
Over medium heat, place enough vegetable oil into a fry pan to cover the bottom and then gently place the breaded oysters into the fry pan one at a time. Pan fry until golden brown on each side, which should take about two to three minutes per side. Remove from pan and place on paper towel to remove excess oil. Spread tartar sauce onto each slider bun and then top with an oyster and coleslaw. Serve immediately.
Jalapeno coleslaw
- 15 mL sugar
- 30 mL white wine vinegar
- 30 mL balsamic vinegar
- 20 mL red wine vinegar
- 5 mL garlic powder
- 10 mL honey
- 5 mL Worcestershire sauce
- 10 mL soy sauce
- 10 mL chopped jalapenos
- 60 mL vegetable oil
- 500 mL cabbage coleslaw mix (store bought or homemade)
Combine all ingredients except the vegetable oil in a blender. With the blender on add the oil in a slow steady stream until combined. Toss the coleslaw with enough dressing to ensure it is well coated.
Tartar sauce
- 200 mL mayonnaise
- 10 mL chopped fresh chives
- 10 mLchopped shallots
- 10 mL chopped fresh tarragon
- 10 mL chopped fresh parsley
- 5 mL fresh lemon juice
- 10 mL chopped pickles
- salt to taste
To make the tartar sauce, mix all the ingredients together and set aside.
