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Gimme Oysters Baby - by Deborah Gallop


10 slices of thin bacon or prosciutto
10 oysters

1 packed of Loaf sliders

 Celeriac remoulade:
1 egg yolk
1 tablespoon moscatel vinegar
1 teaspoon whole grain mustard
125mls of oil
 ¼  med sized peeled celeriac
squeeze of lemon

55g of plain flour
2tsp oil
1 egg yolk
2tbsp water
1 tsp of smoked paprika (I like the bitter sweet)                         big pinch of salt


finalist in the create your own slider competition judged by Depot


To make the mayo combine beaten egg yolk with moscatel vinegar, wholegrain mustard and a pinch of salt.

Drizzle in oil whilst still beating until mayonnaise is emulsified and thick.

Julienne or grate ¼ of a med sized peeled celeriac and add to mayo mix well then add a squeeze of lemon and salt to taste..... set aside

Combine all the batter ingredients and mix till combined. If the batter is too thick add another tbsp of water. (Batter should be thick cream consistency).

Grill 1 slice of thin bacon or prosciutto per slider till crisp and set aside.

Heat oil in pan to 170 deg c. Season oysters then dredge in flour then in the batter. Fry in hot oil for aprox 1 min or until golden

To assemble sliders
Warm sliders in oven, then cut not all the way through. Place a teaspoon of celeriac mix then oyster then a slice of prosciutto.
Serve straight away with a glass of crisp riesling or a cold beer.


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