Chef Giuseppe Tentori's New Orleans style Po'Boy Sliders come with a kick of kimchi and crunchy peanuts. These will be at Zac Brown's Southern Ground Music Festival in Nashville, TN.
Mix together and set aside for use later. Make this at least 24 hours in advance.
Place the flour, eggs, and breadcrumbs in separate shallow, wide mouth bowls. Use your left hand to drop one oyster into the flour. Use your right hand to gently cover the oyster in flour. (NOTE: The goal is to keep your right hand dry and your left hand wet or you will end up breading your fingers and not the oyster.) Use your dry hand to place the flour dusted oyster into the bowl of eggs.
Use your wet hand to thoroughly coat the oyster in egg and then place it into the breadcrumbs. Use your dry hand to thoroughly coat the oyster in breadcrumbs and gently press the breadcrumbs onto the oyster. Place the breaded oyster on a plate and refrigerate until ready to fry. Repeat this process with each oyster.
Lightly brush the cut side of the slider buns with melted butter and toast in a dry pan over medium heat. Fry the breaded oysters in 350 degree oil until golden brown. About 2 minutes.
Spread the sesame mayo on the bottom half of the toasted bun, sprinkle with chopped cilantro and peanuts, place a pinch of kimchi on top of the cilantro and peanuts, and follow with a few slices of pickled jalapeno. Place the fried oyster and the top of the bun on the sliders and serve immediately.