Based on the classic New Orleans oyster po’ boy sandwich, but less expensive and more portable, these sliders from chef David Bradley feature two to three cold water oysters dipped in buttermilk and coated in a mixture of yellow corn meal, rice flour, all-purpose flour and ground corn flakes. He deep-fries them for about 45 seconds and serves them on a buttered and toasted Parker House roll with watercress and a rémoulade made of mayonnaise, onion, celery, cayenne pepper, Dijon ...
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