Recipes
Fried Maine Oyster Sliders with Lemon Aioli & Caviar
Recipe By:
Jacqueline Clarke
Serves
6-12
Elevate your seafood game with these crispy, crunchy fried oyster sliders, featuring Nor’Easter Oyster Co.’s fresh shucked premium oyster meat. Perfectly golden and served on a fluffy Hawaiian Sweet Roll with a zesty lemon aioli, crunchy cabbage slaw, and dollop of decadent caviar, these sliders are a bite-sized celebration of flavor and sustainability.
1 pack of King’s Hawaiian Sweet Rolls
1 TBSP chives, chopped
For the Lemon Aioli
1 large egg yolk
1 garlic cove, finely grated
1 tsp lemon zest, finely grated
1 TBSP fresh lemon juice
1 tsp Dijon mustard
3/4 cup avocado oil
For the Fried Oysters
1 cup buttermilk
3/4 cup flour (we use rice flour)
3 egg whites
3/4 cup panko
3 TBSP Cajun seasoning, divided
Oil for frying (we use organic Sunflower Oil)
6-12 raw oysters
1 pack of King’s Hawaiian Sweet Rolls
1 TBSP chives, chopped
Caviar of your choice, to garnish (we love this deliciously affordable White Sturgeon Caviar from our good friends at SoPo Seafood).
Ingredients
Lemon Aioli: In a medium bowl, whisk egg yolk, garlic, lemon zest and juice, mustard, and a large pinch of salt.
Whisking constantly, slowly drizzle in the avocado oil, drop by drop at first, until aioli begins to thicken. Gradually increase the amount of avocado oil added at a time, but be sure to keep whisking constantly. Once the aioli has thickened, cover, and place in refrigerator until you are ready to use.
For the Rolls: Preheat oven to 350°F. Place rolls on a parchment-lined baking sheet.
Using a serrated knife, cut out the middle third of the rolls, but take care to ensure that you do not cut through the bottom of the roll. Pull out the excess bread with your fingers.
In a small saucepan, heat butter until melted. Add in garlic, chives, and pinch of salt. Brush garlic butter mixture on to all sides of the rolls. Place rolls in the oven, and bake for 10 minutes.
Place the buttermilk in a small bowl. Add 1 TBSP Cajun seasoning to the buttermilk, and mix thoroughly with a fork.
Remove 6-12 shucked raw oysters from the jar, and carefully pat each oyster dry with paper towel. Place oysters in buttermilk so they are covered. Place buttermilk and oysters in the fridge for 30 minutes.
While the oysters marinate, place 1 quart of oil into a cast iron skillet or deep sauce pan. Heat over low heat until oil reaches 325°F.
Place the flour, egg whites, and panko in 3 separate bowls. Add in 1 TBSP Cajun seasoning to the flour, and 1 TBSP to the panko. Mix the Cajun seasoning into the flour and panko bowls, respectively, with a fork.
Remove buttermilk and oysters from the fridge. One at a time, dredge oysters in flour mixture, then dip in egg, and roll in panko to coat thoroughly.
Fry oysters, 3 at a time, in hot oil until golden brown, about 2 minutes. Drain on paper towel-lined plate.
Assemble! Carefully remove one of the baked rolls from the baking sheet, and place a dollop of lemon aioli in the cavity. Add a few pieces of cabbage, and then a fried oyster. Drizzle some extra aioli atop the oyster if you would like! Next, garnish the roll with a heap(s) of caviar. Spinkle on chopped chives.
