Shuck N’ Slide: The Ultimate Fried Oyster Slider

Earlier this month, we joined Chef Tim Bereika of Kitchen & Craft in his kitchen to create the ultimate fried oyster slider. Made with our Wandering Waders Premium Jarred Oysters, this delicious delicacy comes together quickly and without all the muss and fuss involved with using shelled oysters. Get the recipe below!


Makes a little over 3 Cups of breading

  • Wondra Flour, 1 3/4 Cup or 10 oz.
  • Cornmeal, 1 1/4 Cup or 7.5 oz.
  • Baking Powder, 1 Tbsp. or 1/2 oz.
  • Sea Salt, 1 tbsp. + 1 tsp. or 2/3 oz.
  • Black Pepper, 1/2 tsp.

Mix all of the ingredients together in a medium-sized bowl and reserve until you're ready to fry the oysters.

NOTES** Wondra flour is an ultra-fine, pre-gelatinized flour that provided a very crispy crust that no other flour can produce. Find the little blue can in the baking isle of just about any grocery store.

Baking powder chemically reacts to both the acid in buttermilk and the heat of the oil, which causes tiny air bubbles to form on the surface of the breading. This creates a lighter crust on your fried oyster.



Makes about 1 1/2 Cups

  • Mayonnaise, 1 Cup or 8 oz.
  • Sriracha, 1 1/2 Tbsp. or 3/4 oz.
  • Lemon Juice, 1 Tbsp. or 1/2 oz.
  • Dill Relish, 2 tbsp. or 1 oz.
  • Capers, chopped, 1 Tbsp. or 1/2 oz.
  • Red Onion, minced, 2 Tbsp. or 3/4 oz.
  • Sea Salt, to taste
  • Black Pepper, to taste

Place all ingredients into an appropriately sized container, mix well and reserve until you're ready to build the sliders.

The remoulade can be covered and stored in the refrigerator a few days in advance and it'll keep up to a week.



Makes 1 pint

  • Carrots, julienned or shredded, 4 oz. (about 1 Cup)
  • Daikon Radish, julienned or shredded, 4 oz. (about 1 Cup)
  • Seasoned Rice Vinegar, 3/4 Cup or 6 fl.oz.
  • Kosher Salt, 1 tsp. or 1/4oz.
  • White Sugar, 1 1/2 Tbsp. or 3/4oz.
  • Fish Sauce, 1 Tbsp. 1/2oz.
  • Sesame Oil, 1 tsp.

In a bowl, mix together the rice vinegar and fish sauce, then dissolve the sugar and salt in the liquid. Whisk in the sesame oil. Add the carrots and daikon radish and toss everything together thoroughly. Place the pickles and their liquid into a container and store it in the refrigerator until needed. It's best to make these pickles 24 hours ahead of time. They'll keep up to a week in the refrigerator.



Step One:

Spread a little bit of butter on the cut side of each slider roll. Toast them lightly in a pan over medium heat. Reserve the rolls once they've
turned a nice golden brown.

Step Two:

Drain the Wandering Wader oysters and place them in a bowl with some buttermilk. I'd say one cup of buttermilk per 20-25 oysters is about right.

Heat your frying oil to 350°F. NOTE** Do not fill your pot or fryer more than half full when deep frying. It could spill over the sides and cause
serious injury.

Step Three:

Dredge the oysters, a few at a time, through the prepared breading. Make sure they are completely covered, then shake off any loose breading
and place the oysters on a plate (or wire rack if you have one) until you have a dozen or so ready to fry.

Carefully, place the breaded oysters into the heated oil and fry them for about 90 seconds until golden brown all over. Work in small batches to
avoid inadvertently lowering the oil temperature while frying. Turn the oysters once in order to achieve even browning.

When done, transfer the fried oysters to a plate lined with a paper towel (or another wire rack if you have one handy), then continue the process
of breading and frying until all of the oysters are cooked.

Step Four:

Place one or two oysters on each roll. The amount needed per slider will depend on both the size of the oysters and rolls.

Next, top the fried oysters with some pickled carrots and daikon radish along with a few basil and cilantro leaves.

Spoon a little bit of the spicy remoulade on the surface of the top bun to complete the slider. Enjoy!

Visit Chef Tim on his YouTube Channel or Instagram for more recipes and tips.

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