Ingredients
| ½ cup | Cornmeal, fine, or use polenta |
| ⅓ cup | Cornmeal flour, also called maize flour |
| 2 Tbsp | Sesame seeds |
| 1 tsp | Salt |
| ½ tsp | Onion powder |
| ½ tsp | Garlic powder |
| ½ tsp | Cayenne pepper |
| ½ tsp | Freshly ground black pepper |
| ½ cup | Buttermilk |
| 2 | Lemons, 1 zested and juiced, the other cut into wedges for serving |
| 12 | Oysters, Bluff (Main) |
| 1 splash | Vegetable oil |
| 6 | Slider buns, or 12 if allowing only 1 oyster per slider (Main) |
| 1 serving | Tartare sauce, per slider |
| 1 serving | Baby cabbage, or lettuce, finely shredded per slider |
| 3 | Tomatoes, 1 slice per slider |
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Directions
- Mix cornmeal with cornmeal flour, sesame seeds, salt and garlic and onion powders, cayenne pepper and ground black pepper.
- Whisk buttermilk with the zest and juice of 1 lemon and add salt and pepper to taste.
- Dip oysters into the buttermilk, dredge in the cornmeal mix to coat and fry in hot oil until just golden (about 1 minute).
- Halve and toast slider buns to colour, spread tartare sauce on the bottom, top with finely shredded baby cabbage (or lettuce), a slice of tomato and 1-2 oysters. Serve with lemon wedges and sea salt. Top and scoff.
