Oyster Slider Recipe

Sep 6, 2012 3:01 pm

Make oyster sliders to please your next crowd

By Marc Murphy

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Photo: Gabi Porter

Shuck a dozen oysters, reap a dozen oyster sliders. It's simple food math.

Nothing inspires as much hope in the future of humanity as a platter piled high with simple, perfect sliders. Such is the case with this oyster slider recipe from Marc Murphy of surfer-themed gastropub Ditch Plains fame. Fear not the oyster, for it is easily shucked (check out our handy gif), dredging is a lot easier and less messy than breading and slider construction might as well be arts and crafts. If that doesn't convince you, the photo should.

Servings: 3

Ingredients

For the sliders

6 mini slider buns (we like Martin's potato rolls)

6 whole oysters, shucked

flour, for dredging oysters

oil, for frying

dill pickle slices

iceberg lettuce leaves, torn to size

For the Old Bay mayonnaise

1 cup mayonnaise

2 tablespoons Old Bay Seasoning

Directions:

For the sliders:

In a large, heavy-bottomed pot or cast-iron pan, add frying oil. Heat oil to 350 degrees, testing with a frying thermometer.
Coat oysters evenly in flour, then add the oysters to the oil and fry until golden brown and crispy (about 1 minute).
Remove from oil and season with salt and pepper.

For the Old Bay mayonnaise: