Oyster Po’Boy Sliders

Cook Time: 5 min
Prep Time: 20 min

• 6 each oysters

• 1/2 cup buttermilk

• 2 cups clam fry

• 1/4 cup creole seasoning

• 6 each brioche slider rolls

• 1 bag not dressed coleslaw mix

• 1 each jalapeño pepper

• 1/4 cup seasoned rice vinegar

• 1 bunch cilantro

• 1 cup sugar

• 1 tablespoon olive oil

• 1 cup mayonnaise

• 1/4 cup creole seasoning

• 2 tablespoons lime juice

• 1 teaspoon chipotle in adobo

• 6 each pickle chips

• 1 package micro green mix

• 2 cups canola oil

• 1/4 cup Chef Dan’s BBQ Dry Rub

Directions

Clam fry mix:
Add clam fry and 1/4 cup creole seasoning & Chef Dan’s BBQ Dry Rub in a bowl and mix. In another bowl pour in your buttermilk set bowls side by side.

Frying the oysters:
Shuck the oyster (no shell or buy pre shucked oysters). Dredge the oyster in clam fry. Then dip into butter milk. Dredge once more in clam fry. Heat 2 cups oil in a pan on high heat (350 degrees) place oysters in pan and quick fry each side for about 1 min to get a nice golden brown.

Slaw mix:
Place 1 bag cabbage mix in a bowl. Add 1 chopped jalapeño, seasoned rice vinegar, 1bunch chopped cilantro, sugar & olive oil. Mix all together and set aside.

Creole Aioli:
Mix together your Mayo, chipotle in adobo, creole seasoning, lime juice.

Plating up:
Cut your brioche roll in half. Spread some of your creole aioli on bottom half of the bun. Place your fried oyster on top of the aioli. Then top your oyster with some of your spicy slaw mix. Finally, add a pinch of micro greens on top of slaw and place top of bun on top, put your pickle chip on a toothpick and stick it into top of the bun. Organize on the plate.