Recipe: Chef Matt Ginn makes oyster sliders

PORTLAND, Maine — This summer, Dry Dock along the Portland waterfront will be back open under new ownership. 

The owners of Luke’s Lobster are taking over the property and will offer a new menu with spectacular views from their deck. Chef Matt Ginn has worked in a number of kitchens in Maine and will be the restaurant’s general manager.

He joined us in the 207 kitchen to share his recipe for oyster sliders, an item that will be on the menu.

•  6 large fresh oysters
• 1/2 cup buttermilk
• 2 tbsp hot sauce
• 2 cup neutral oil for frying
• 8 oz shredded cabbage
• 1/2 cup spicy slaw dressing
• 1/4 bunch cilantro

• 1/2 cup mayo
• 1 tsp sugar
• 2 tsp apple cider vinegar
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1 pinch celery seed
• 1 tsp dijon mustard
• 1 tsp soy sauce
• 1 tbsp sweet chili sauce

Whisk all ingredients together until well combined

• 1 cup flour
• 1/4 cup corn starch
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp paprika
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• Pinch celery seed
• Pinch cayenne 

Whisk all ingredients together until well combined

• Shuck oysters
• Dip in buttermilk
• Cover in cornmeal dredge
• Place into hot oil
• Once fried, remove from oil and place on slider bun with aioli and slaw

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