Fried Island Creek Oyster Sliders with Lime Aioli Recipe

Fried Island Creek Oyster Sliders with Lime Aioli Recipe
Staff Writer
Island Creek Oyster Bar

A classic seaside treat done right!

4
Servings
962
Calories Per Serving
Deliver Ingredients

Ingredients

Oysters

  • Island Creek oysters (or any good oyster), large in size
  • egg
  • 1/4  Cup  flour
  • 1/4  Cup  bread crumbs
  • 1  Cup  canola oil
  • salt and pepper to taste

Pickled Onions

  • red onion, sliced thin
  • 1/4  Cup  white wine vinegar
  • 1/4  Cup  sugar

Lime Aioli

  • egg yolk
  • small clove garlic
  • 1  Teaspoon  Dijon mustard
  • 2  Tablespoons  fresh lime juice
  • 1/2  Teaspoon  paprika
  • 1/4  Cup  olive oil
  • 1/2  Cup  canola oil
  • 1  Tablespoon  kosher salt

Assemble

  • small brioche or similar rolls
  • 2  Tablespoons  soft butter
  • 1/4  Cup  baby arugula or similar green

Directions

Oysters

Method: Shuck the oysters, being careful that they are whole after being shucked.  Dredge each oyster in flour, shaking off any excess, then egg and then bread crumbs.  This is a breaded oyster, keep cold until ready to use.

Pickled Onions

Method: Mix the sliced red onion with the sugar and vinegar and let sit at room temperature for about two hours until they change color and begin to wilt.  Drain from the liquid and keep cold until ready to use.

Lime Aioli

Method: Place everything except the oils in a food processor and puree.  While the machine is on, slowly drizzle in all of the oils, making sure it is emulsified.  If the mixture becomes too thick use a little cold water to thin out then continue with the oil.  This can be made a day ahead.

Assemble

To assemble: Warm the canola oil up in a sauté pan until about 325 degrees.  Fry each breaded oyster on both sides until golden brown.  Carefully remove from the pan to paper towel, season with salt and pepper. In a sauté pan melt the butter and lightly toast the inside of the rolls.  On the bottom of each roll spread a layer of the aioli, then the pickled onion, baby greens and top with the warm oyster.

Nutritional Facts

Total Fat
94g
100%
Sugar
4g
4%
Saturated Fat
19g
79%
Carbohydrate, by difference
28g
22%
Protein
3g
7%
Vitamin A, RAE
17µg
2%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
58µg
64%
Calcium, Ca
37mg
4%
Choline, total
4mg
1%
Fiber, total dietary
3g
12%
Fluoride, F
33µg
1%
Folate, total
30µg
8%
Iron, Fe
1mg
6%
Magnesium, Mg
20mg
6%
Niacin
1mg
7%
Phosphorus, P
61mg
9%
Selenium, Se
6µg
11%
Sodium, Na
210mg
14%
Water
43g
2%

Oyster Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Oyster Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.