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RECIPE: Crispy Oyster Sliders

Island Creek Oyster Bar’s Crispy Oyster Sliders

Recipe by Chef Jeremy Sewall of Row 34 and Island Creek Oyster Bar
Recipe makes 8 sliders⁣

Chef Jeremy put this recipe together keeping in mind that a quick run out to the store is not realistic these days, so this can be made with what most of you already have in your pantry + an overnight shipment of our Island Creek Oysters! There are a few ingredient substitutions that will fit the bill, and get you as close to these classic sliders as possible. We make our rolls in house, so as an alternative, store-bought rolls are great. We recommend something like potato rolls or whatever speaks to you!

INGREDIENTS:

8 shucked Island Creek Oysters⁣⁣
8 slider-sized rolls⁣⁣
1 egg, scrambled⁣⁣
¼ cup flour⁣⁣
1 cup breadcrumbs, finely ground⁣⁣
3 tablespoons butter⁣⁣
2 cups canola or vegetable oil⁣
Arugula (optional garnish)⁣

INGREDIENTS FOR SPICY MAYO:

¼ cup mayonnaise⁣
1 teaspoon lemon juice⁣
1 tablespoon sriracha or ¼ teaspoon cayenne⁣
Salt and pepper to season⁣

*Mix all the ingredients together and keep cold until ready to use

INGREDIENTS FOR PICKLED ONIONS:

½ small onion, sliced thin⁣
3 tablespoons white wine vinegar⁣
2 tablespoons sugar⁣

*Mix everything together and let sit for 30 minutes at room temperature, mix every few minutes. Drain before using but store in the liquid.⁣

INSTRUCTIONS:

After mixing the spicy mayo, and pickling the onions, begin cooking the fried oysters.

Drain any excess liquid of the oysters and dip each one in flour, shake off excess flour and then dip into the egg followed by the breadcrumbs. After breaded go back into the egg and then the breadcrumbs, this is double breading and will make the oyster extra crispy. Store the breaded oysters with extra breadcrumbs so not to stick to each other.

PRO TIP: Be careful frying if you haven’t done it before…let the oil cool before moving after it is used.

Heat the 2 cups of canola oil in a pot to about 350 degrees. Carefully drop each oyster in and fry until it is crisp, about 20 to 30 seconds on each side. Use a slotted spoon to remove from the oil and place on a paper towel to drain. Season with salt.

While the oysters are frying melt the butter and lightly toast the inside of each bun. Cover the bottom half with a generous amount of spicy mayonnaise. Place a fried oyster on the sauce and then top with the pickled onions and arugula (if you have arugula). Place the top half of the bun on and eat!