Maybe it’s because it’s Halloween week but here I am with another thing, actually two things that scare me.  Batter and deep-frying.  Because I made Sliders. And not just any sliders, Oyster Sliders.  And not just any Oyster Sliders but Old Bay Oyster Sliders!

Old Bay Oyster Sliders1Ooooooohhhhhyeeeeeaaaahhhh!!!

Can I just say that these were as good as they look?  

Start off with some mini brioche…..hmmm..now where would you find some of them? And toast them up.

Toasted BriocheWhip up some aioli ( I had this saffron and roasted garlic aioli from something else I had made), but any aioli or even mayo would be fine.  But the saffron makes it look so pretty!

Saffron AioliChoose your vegetables.  I used lettuce, carrot, red cabbage and red onion. 

Slider fillingsDon’t forget the pickle!  I used a pickled jalapeno but a dill pickle would also be fine.

Next up a tempura style batter loaded with Old Bay!  Heat some oil, drench your oysters in the batter and drop into the hot oil.  These only need a minute or so to cook.  Drain on crumpled paper:

Old Bay Oysters

Old Bay Oysters2And assemble. 

Now, you have to promise not to laugh or judge me too harshly…(oh wow does that make a third thing that frightens me, in this post alone?) but I made my first ever gif.  

Ok, deep breath, here ’tis…

SliderEeek….if anyone’s left after that, here’s the recipe!

Old Bay Oyster Sliders2

Old Bay Oyster Sliders

Old Bay Oyster Sliders

Ingredients

    For the Sliders
  • 6 mini brioche
  • 12 oysters, shucked
  • Vegetable oil for frying
  • Lettuce leaves
  • Thinly sliced red cabbage, red onion, carrot
  • Slices of pickle, pickled jalopeno rings
  • For the Tempura Style Batter
  • 100g cornflour
  • 50g rice flour
  • 1 free-range egg, beaten
  • Juice 1 lemon
  • 100ml ice cold sparkling water
  • 2 tsp Old Bay Seasoning
  • For the Saffon Aioli
  • 1 1/2 tablespoons hand hot water
  • A good pinch of saffron threads
  • 1 garlic clove, roasted (for instructions see [here | http://www.thekitchn.com/how-to-roast-garlic-in-the-oven-5341}
  • 1/2 cup good quality mayonnaise
  • 1 teaspoon fresh lemon juice

Instructions

    For the Aioli
  • Soak the saffron threads in the hot water for 10 minutes.
  • Add the mayonnaise and lemon juice into a bowl.
  • Squeeze in a clove of roasted garlic
  • Mix through the saffron and water until all ingredients are combined.
  • Set aside.
  • Split your brioche and toast until golden.
  • For the Batter
  • Heat the oil until hot
  • Mix together the flours and Old Bay
  • Add mix the water, lemon and beaten egg.
  • Add the wet mixture to the egg mixture
  • Mix until mixture is smooth.
  • Dip the oysters into the batter and gently drop into the hot oil.
  • Cook for about a minute.
  • Remove and place on crumpled paper to drain.
  • To Assemble
  • Place a lettuce leaf on the bottom half of your brioche.
  • Top with your carrots, onion and red cabbage
  • Add 1-2 oysters
  • Add a dollop of saffron aioli
  • And your pickle
  • Top with the top half of your brioche.
  • Eat immediately.
  • And Enjoy!
http://www.retrofoodformoderntimes.com/2015/10/30/old-bay-oyster-sliders/

Have a wonderful weekend everyone!

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