…with spicy remoulade

Serves 6

Prep time 45 mins

Ingredients

For the sliders

6 mini slider buns
12 oysters shucked
200 ml milk and another 10 ml milk
2 g cayenne pepper
1 egg
125 g flour
60g cornmeal flour
Salt & pepper
Vegetable oil, for frying
Dill pickles, sliced
Iceberg lettuce

For the spicy remoulade

150 ml mayonnaise
40 g Dijon mustard
1 garlic clove, finely chopped
1 tbsp. lime juice
10 g capers, chopped
6 g horseradish sauce
3g cayenne pepper
2g smoked paprika
Few splashes Tabasco or similar spicy sauce

Method

For the spicy remoulade

Place all ingredients into a food processor and blend until smooth.

For the sliders

Place oysters in bowl and cover with the 200ml milk, allow to soak for around 20 minutes. In a clean bowl mix together the 10ml milk, egg and cayenne pepper. In a separate bowl whisk together the flour, cornmeal flour and season with salt and pepper.
Drain oysters, dip into the egg batter mixture than into the cornmeal flour and fry in the hot oil for around 3-4 minutes. Remove onto paper towel to remove excess oil.

Cut the slider buns in half place a teaspoon of the remoulade sauce, lettuce and sliced pickles add two oysters onto each bun, top with the slider bun and serve immediately.

Serve with lime wedge and some rainbow slaw.

Stefan Hogan

Stefan Hogan

-Executive Chef, Corinthia Palace - His desire is to deliver food which helps create memorable experiences and bring people together around a table.

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