Earlier today I wrote a somewhat lengthy post on how to make fried oyster sliders at home — a recipe that came to mind when I picked up some Willapoint Pacific oysters on special at Super H Mart. These plump shucked oysters fry up crisp, juicy and meaty enough to hold their own in a slider.
Unfortunately, my post seems to have disappeared faster than the sliders themselves, so I’ll try again with a second somewhat abbreviated post.
As I mentioned earlier (grrr), I had the terrific oysters sliders that are a signature dish at The Dutch in New York in mind as I started tinkering.
First up, a reimagined tartare sauce: I whisked together about 3/4 of a cup of mayonnaise (this Yankee likes Hellmann’s), a spoonful of whole grain mustard, lemon zest and juice, chopped fresh tarragon, chopped fresh chives, cracked black pepper and some finely diced kosher dill pickle, which really sets it off. I’m not a fan of sweet pickle relish.
I used Sister Schubert’s Parker House rolls for the buns. They worked perfectly.
I think oyster slider night may fall into rotation at the Kessler house.
- by John Kessler for the Food & More blog