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Everyone loves sliders, miniature bite-sized sandwiches. One of New Orleans' favorite sandwiches is the oyster Po' Boy so we have combined the two. The addition of a fried pickle adds extra snap.
Fried Oyster Sliders
1 quart fresh Gulf oysters
24 Parker House rolls or similar dinner style rolls
1/2 cup cornmeal
1/4 cup Masa Harina
1/2 cup Sour Cream Rémoulade
Fried Dill Pickles
Cajun seasoning
Combine cornmeal and Masa in a gallon zip top bag, season with Cajun seasoning, seal, and shake to mix or use your favorite store-bought mix. Rinse oysters and toss into bag to coat with breading. Shake off excess breading and deep fry at 375 until golden brown.
Coat bottom half of each roll with Sour Cream Rémoulade then pile on two or three oysters. Drizzle with more Sour Cream Rémoulade and a fried pickle.
Fried Oyster Sliders
1 quart fresh Gulf oysters
24 Parker House rolls or similar dinner style rolls
1/2 cup cornmeal
1/4 cup Masa Harina
1/2 cup Sour Cream Rémoulade
Fried Dill Pickles
Cajun seasoning
Combine cornmeal and Masa in a gallon zip top bag, season with Cajun seasoning, seal, and shake to mix or use your favorite store-bought mix. Rinse oysters and toss into bag to coat with breading. Shake off excess breading and deep fry at 375 until golden brown.
Coat bottom half of each roll with Sour Cream Rémoulade then pile on two or three oysters. Drizzle with more Sour Cream Rémoulade and a fried pickle.
