Southern Fried Bluff Oyster Sliders

Delicious fried oysters by Chef Simon Henry, served crisp and golden with fresh slaw on a soft brioche bun.

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

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Ingredients

For the Fried Oysters

• 2 dozen fresh Barnes Wild Bluff Oysters, drained

• 1 cup cornflour

• 1 cup self-raising flour

• ¼ teaspoon cayenne pepper (or to taste)

• 2 eggs

• 2 tablespoons milk

• Vegetable oil, for frying

For the Slaw

• ½ head green cabbage, finely shredded

• 1 large carrot, finely shredded

• ½ cup best-quality mayonnaise

• 1 tablespoon sour cream

• 1 tablespoon grated Spanish onion

• 1 tablespoon sugar (or to taste)

• 1 tablespoon white vinegar

• ½ tablespoon dry mustard

• 1 teaspoon celery salt

• Salt and freshly ground pepper

To Serve

• 6 fresh brioche slider buns

Method

Prepare the slaw

Combine the shredded cabbage and carrot in a large bowl.

In a separate bowl, whisk together the mayonnaise, sour cream, grated onion, sugar, vinegar, dry mustard, celery salt, salt and pepper. Pour the dressing over the cabbage mixture and mix well to combine. Taste and adjust seasoning if needed. Refrigerate until ready to serve.

Prepare the oysters

In one bowl, combine the cornflour, self-raising flour and cayenne pepper.

In another bowl, whisk together the eggs and milk.

Dip each oyster into the egg mixture, then dredge through the flour mixture, ensuring they are evenly coated.

Heat vegetable oil in a deep frying pan or electric fryer to 180°C.

Fry the oysters in batches until golden and crisp, turning once if necessary. Drain on paper towels.

Assemble the sliders

Cut each brioche bun three-quarters of the way through and open gently.

Spoon slaw onto the base of each bun, top with four fried oysters, and serve immediately.