Southern fried oyster slider with slaw on a brioche bun

Delicious fried oysters by Chef Simon Henry

  • Recipe courtesy of Simon Henry, Chef at Emberz Restaurant, Cnr Tay St & Racecourse Road Invercargill - 03 219 9076


  • 1 cup corn flour
  • 1 cup self raising flour
  • 1/4 teaspoon cayenne pepper, to taste
  • 2 eggs
  • 2 tablespoons milk
  • 2 dozen fresh Barnes Wild Bluff Oysters, drained
  • Vegetable oil


In a mixing bowl, add the first 3 ingredients; stir to combine. In another bowl, combine the egg and milk; whisk to combine. Dip oysters in egg mixture, then dredge in flour mixture. Add oil to depth frying pan or electric fryer; heat to 180 degrees. Fry oysters in oil until golden, turning once. Drain on paper towels and serve immediately.


Cut a fresh brioche bun ¾ the way through, open bun slightly and half fill with slaw, fry oysters and place four fried oysters on the slaw and serve immediately.

Slaw Recipe


1/2 head green cabbage finely shredded
1 large carrots, finely shredded
1/2 cup best-quality mayonnaise
1 tablespoons sour cream
1 tablespoons grated Spanish onion
1 tablespoons sugar to taste
1 tablespoons white vinegar
1/2 tablespoon dry mustard
1 teaspoons celery salt Salt and freshly ground pepper


Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

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