Tony's Famous Cajun Kick 
Original Creole Seasoning 
Roasted Garlic & Herb Marinade 
No Salt Seasoning 
Spice N' Herbs Seasoning 
Seasoned Fish Fry Mix 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeTurn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by @ChefBradleyBayou. Fresh oysters get a bold boost from Tony Chachere’s Roasted Garlic & Herb Injectable Marinade, then fried until golden. Each slider piles on crunchy Mardi slaw and creamy remoulade for layers of texture and classic Creole flavor. It’s a festive, Mardi Gras-ready recipe that brings big Louisiana taste to every bite.
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Ingredients
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2-3 long french baguettes
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1 head of butter leaf lettuce
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3 tomatoes, thinly sliced and halved
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For the Oysters:
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2 dozen fresh oysters
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Frying oil
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2 cups buttermilk
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Tony Chachere’s Roasted Garlic & Herb Marinade
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Tony Chachere’s Seasoned Fish Fry
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For the Remoulade:
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1 cup mayonnaise
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2 tablespoons stoneground mustard
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3 tablespoons chopped capers
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pinch of sugar
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2 teaspoons smoked paprika
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2 teaspoons hot sauce
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1 tablespoon Tony Chachere’s No Salt Seasoning
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For the Slaw:
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1 head of red cabbage, thinly sliced
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1/4 cup mayonnaise
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apple cider vinegar
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1 head of green cabbage, thinly sliced
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3 tablespoons dijon mustard
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1 bunch of broccoli, chopped
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2 jicama roots, peeled and chopped (or shredding into fine matchsticks)
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1 tablespoon curry powder (or tumeric)
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2 tablespoons olive oil
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Tony Chachere’s Original Creole Seasoning
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Tony Chachere’s Cajun Kick Seasoning
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Tony Chachere’s Spice ‘n’ Herb Seasoning
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Directions
- Begin by making the three different slaws. In a large bowl, combine red cabbage, ¼ cup mayo, a splash of apple cider vinegar, and Tony’s Creole Seasoning to taste. Set aside. In another bowl, combine green cabbage, Dijon mustard, broccoli, and a splash of apple cider vinegar and Tony’s Cajun Kick Seasoning to taste. Set aside.
- In another bowl, combine jicama, curry powder, olive oil, and a splash of apple cider vinegar and Tony’s Spice ‘n’ Herb Seasoning to taste.
- In a bowl mix all ingredients for remoulade until completely combined.
- Begin heating oil in a shallow pan to 350 degrees F for frying.
- Shuck oysters and gently lay the meat on paper towels, gently patting them dry. Carefully inject each oyster with Tony’s Roasted Garlic & Herb Marinade and place into a bowl with buttermilk, making sure each oyster is completely coated.
- Using a “dry hand” and “wet hand” coat the oysters in Tony’s Fish Fry. Fry oysters for 2 minutes or until golden brown and crispy. Let rest on a paper towel-lined plate to soak up excess oil. Sprinkle with Tony’s Cajun Kick Seasoning.
- Slice your baguette into slider-sized “buns” (toasting optional). Spread remoulade on both sides of the bread, dress the bottom half of the slider with a different slaw per slider. Place oyster on slaw, and on the top half of the slider add lettuce and tomato slices. ENJOY!
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