May 14, 2024
Recipe: Ugly Mignonette Oyster Sliders
Recipe adapted from The Winsor House in Duxbury, MA
Ingredients
For Oysters
- 12 Island Creek oysters
- 1 cup buttermilk
- ½ lemon
- Neutral oil for frying
For Dredge
- 4 Tbsp Spicewalla Mignonette Blend
- ½ bag of salt and vinegar potato chips
- ½ cup of Wondra flour
For Sliders
- 1 cup Iceberg lettuce, shredded
- 12 Hawaiian rolls
- 4 Tbsp Horseradish aioli
- Pickle chips
- Eel Sauce
Process
- Shuck oysters into a storage container and cover with buttermilk. Keep cold in the fridge until ready to fry and assemble sliders.
- For dredge: in a food processor blitz potato chips until they are a fine-to-sandy consistency. Transfer to a medium bowl with the wondra flour and Mignonette Blend, mixing until incorporated.
- Heat a few inches of neutral oil in a deep sauce pan over medium-high heat until shimmering.
- Remove oysters from the fridge and shake off excess liquid before completely coating in the mignonette dredge.
- Carefully drop oysters into the hot oil and fry until golden. This should take about 60-80 seconds. Set aside on a paper towel lined plate and sprinkle with a squeeze of lemon juice.
- Toast rolls in a drizzle of oil in a hot pan. Remove from heat and spread both sides of the toasted rolls with the horseradish aioli.
- Assemble: to the rolls add shredded lettuce, pickle chips, and fried oysters. Hit with a drizzle of eel sauce.
- Enjoy!
Comments
Dick Kennerknecht
What is “Eel Sauce” ??
May 21, 2024
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