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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?