OYSTER PO’BOY SLIDERS

My Cellar

Serves 20

canola oil, for frying

2 tbsp (30 ml) kosher salt, plus extra

1 tbsp (15 ml) each, ground black pepper, smoked paprika, garlic powder

1½ tsp (7 ml) onion powder

1 tsp (5 ml) each, dried thyme, dried rosemary, dried oregano

½ tsp (2 ml) cayenne pepper

1 tsp (5 ml) chili powder

20 large oysters, such as Fanny Bay, shucked

2 cups (500 ml) yellow cornmeal

½ cup (125 ml) mayonnaise, plus extra

1 tbsp (15 ml) cider vinegar

2 tbsp (30 ml) chopped gherkins or dill pickles

1 tbsp (15 ml) chopped parsley

1 cup (250 ml) each, shredded red and green cabbage

½ cup (125 ml) shredded carrot

20 brioche slider buns

hot sauce, for serving

Preheat oil in a deep fryer until 350 F (180 C) registers on a deep-fry thermometer. Line a baking tray with paper towel and set aside.
In a bowl, mix together salt, pepper, paprika, garlic and onion powders, thyme, rosemary, oregano, cayenne and chili powder. Add oysters and toss to coat with seasoning. Add cornmeal and toss until oysters are evenly coated, dusting off excess cornmeal. Working in batches, fry oysters until golden brown, about 3 minutes. Transfer to paper towel-lined baking tray to drain, and sprinkle with additional salt.
In a bowl, whisk together mayonnaise, vinegar, gherkins and parsley until well combined. Add cabbages and carrots and toss to combine.
Spread each bottom bun with mayonnaise before adding two oysters and topping with slaw. Sandwich with top bun and serve with hot sauce.