Oyster Sliders with Lime Slaw & Smoked Paprika Mayo
For the Slaw:
1 cup shredded savoy cabbage
1 cup shredded red cabbage
3 Tbsp. Seasons Persian Lime infused extra virgin olive oil
2 Tbsp. Seasons Honey Pepper Vinegar
2 Tbsp. fresh cilantro, chopped
2 scallions, thinly sliced
Salt and fresh ground pepper
For the Oysters:
1 dozen select oysters
3 Tbsp. cornstarch, seasoned with salt and pepper
2 eggs, beaten
1 cup cornmeal
¼ cup Seasons Mild Intensity Extra Virgin Olive Oil, your favorite
1 dozen slider rolls
1 cup mayonnaise (good quality store bought or homemade, even better)
1 Tbsp. Seasons smoked paprika
To make the Slaw:
Add all slaw ingredients in a medium bowl and mix well to combine. Set aside.
To make the Smoked Paprika Mayonnaise:
In a small bowl, combine mayonnaise and smoked paprika for sliders. Mix with whisk for about one minute.
To make the Fried Oysters:
Place oysters in a colander to drain. Dredge oysters in seasoned cornstarch; dip in beaten egg, allowing excess to drip off before coating with cornmeal. Place oysters on parchment or wax paper lined plate and cover with plastic wrap. Refrigerate until ready to pan fry. May be prepared up to 2 hours in advance, as the chilled oysters will absorb less oil while cooking.
When ready to fry the oysters, heat the olive oil in a medium-sized sauté pan until very hot but not smoking. Pan fry 6 oysters at a time until golden brown, approx. 1 minute each side. Place oysters on a paper towel to drain while cooking the other 6 oysters.
Slice 12 slider rolls in half horizontally, brush with olive oil and toast, cut side up, on a half sheet pan in the oven for approx. 3 minutes at 375 degrees F.
Top bottom half of toasted slider rolls with 1 Tbsp. of smoked paprika mayo, one pan-fried oyster, and approx. 2 Tbsp. of serrano honey-lime slaw. Place another half of toasted slider rolls on the top to finish and secure with an extra long sandwich pick.