Back in April when Grant and I went to Charleston, we had delicious sliders at The Ordinary. We loved them so much we went back the next night to have them again. This is not the exact recipe, but it is homage to Charleston and luckily Grant came up with this fabulous rendition!
The soft and sweet Hawaiian rolls paired with the crunchy corn meal and briny oyster- with a hit of spice from the sriracha (a Thai hot sauce), tang from the lime, smoky from the jalapeño. The bite is finished with the sweetness of the mango – making this a perfect crowd pleaser!
Oyster Sliders with Spicy Slaw (Makes 24)
Mini Hawaiian rolls
24 fresh-shucked oysters (check out your local fish store to buy them on the ½ shell. This will save a lot of time)
1. Shred cabbage, mince jalapeño (no seeds) and dice mango. Mix all together in a large bowl. Add in the juice of 2 limes and a dash of salt. Depending on how spicy you like things, add in 1/2 of the minced jalapeño and then add in more if you like. Toss with 2 tablespoons of mayonnaise and 1 tablespoon of sriracha (again watch the heat on this- you can always add in more!).
2. Dredge oysters in cornmeal (and a bit of salt and pepper) and deep fry (if you don’t have a home fryer) just cook in a few tablespoons of oil. Cook in batches. They don’t take too long to get a golden brown (1-2 mins max). Pat off excess oil on a paper towel.
3. Add a spoonful of slaw to the bottom of the mini roll and an oyster on top. You can put a touch of mayo and sriracha on the top roll if you like. Add a tooth pick and you are ready to eat!
These are so good, you will not be able to just eat one! I promise!
Recipe by Grant Gibson | Photography by Caitlin Flemming