Jul 14 2026
Restaurants›Row 34›Crispy Oyster Slider Recipe

Crispy Oyster Slider Recipe

Inspired by Row 34
Time30m
Serves6

Make Crispy Oyster Slider Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Oyster Patties

For the Sliders

Method

Preparing the Oyster Patties

  1. 1

    Step 1: Prepare the Oysters

    In a mixing bowl, combine the shucked oysters with salt, black pepper, paprika, and cayenne pepper. Gently mix to coat the oysters evenly.

  2. 2

    Step 2: Prepare the Breading Station

    In one bowl, place the all-purpose flour. In a second bowl, whisk together the eggs and milk. In a third bowl, place the cornmeal.

  3. 3

    Step 3: Bread the Oysters

    Dip each oyster into the flour to coat, then into the egg mixture, and finally into the cornmeal, ensuring an even coating on each oyster.

  4. 4

    Step 4: Heat the Oil

    In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

  5. 5

    Step 5: Fry the Oysters

    Carefully add the breaded oysters to the hot oil in batches. Fry for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Assembling the Sliders

  1. 6

    Step 6: Prepare the Slider Buns

    Slice the slider buns in half and toast them lightly on a skillet or grill until golden.

  2. 7

    Step 7: Assemble the Sliders

    On the bottom half of each toasted slider bun, place a lettuce leaf, a fried oyster patty, a slice of tomato, a pickle slice, and a dollop of tartar sauce. Top with the other half of the bun.

  3. 8

    Step 8: Serve

    Serve the crispy oyster sliders immediately while hot, accompanied by extra tartar sauce on the side.

More from Row 34