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

1. Shuck oysters into a storage container and cover with buttermilk. Keep cold in the fridge until ready to fry and assemble sliders.
2. 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. 
3. Heat a few inches of neutral oil in a deep sauce pan over medium-high heat until shimmering.
4. Remove oysters from the fridge and shake off excess liquid before completely coating in the mignonette dredge. 
5. 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.
6. 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. 
7. Assemble: to the rolls add shredded lettuce, pickle chips, and fried oysters. Hit with a drizzle of eel sauce. 
8. Enjoy!