City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP
City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP

Fried oyster sliders: take two

IMG_6906Earlier 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.

IMG_6901First 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.

IMG_6900I dredged the oysters in flour, egg wash and panko bread crumbs. Japanese cooks double dredge in panko, but I like a thinner coating.

IMG_6903One small $4.99 container of oysters yielded eight plump specimens.

IMG_6904There were also a couple of little bits that I fried up as well as snacks for the cook.

IMG_6905I 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

12 comments Add your comment

Fred ™

May 14th, 2013
6:26 pm

Thanks. That looks awesome. I can cook anything, but my frying has a lot to be desired as I rarely deep fry anything (don’t tell anyone or I’ll have to give up my Southern redneck card lol, at least my biscuits and gravy save me). Fried oysters are my favorite and just about the ONLY fried seafood I will order when I’m eating seafood out.

I wish you had added oil temp and time, but I’ll try 350 and keep an eye on them. I will be a H Mart tomorrow.

Fred ™

May 14th, 2013
6:29 pm

Also I won’t waste them on a yuppie “slider” I’ll do Cajun Po’Boys.

What is WITH everything being a “slider” anyways? One person makes something and EVERYONE copies it. Sliders are cheap hamburgers from Krystals or White Castle. Anything else is just someone being stupid lol.

[...] Fried oyster sliders: take two [...]


May 15th, 2013
7:32 am

Fred……..I believe you are out thinking this whole slider issue. Just eat them and decide if you would like to change the recipe. Can’t believe a good Southern boy like you does not eat fried catfish or fried shrimp! You may still lose your ‘redneck card’ if you are not careful. lol


May 15th, 2013
9:32 am

Love fried oysters! I prefer corn meal rather than flour as flour holds more grease plus I like smaller oysters!


May 15th, 2013
11:26 am

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm…. fried oyster sliders… mmmmmmm…. drooooool……..


May 15th, 2013
11:57 am

MMMM! I’m all over this one!

Cleaning Lady

May 15th, 2013
1:06 pm

Why would you go to all of this trouble and mess up your kitchen when you could get delicious oyster sliders from Lure on Crescent Ave.?


May 15th, 2013
1:41 pm

If I worried about a clean kitchen, I would never cook. The thought of having to clean up as a negative just does not occur to me. Bet you don’t have pets?

Ned Ludd

May 15th, 2013
2:11 pm

Take two?…Yeah right, I’ll take at least half a dozen.


May 16th, 2013
5:54 pm

I use capers when I make tartar sauce.

berry steve

May 17th, 2013
7:26 am

Dave………I keep tartar sauce in my capers jar.