PULLED BBQ SALMON SLIDERS WITH FRIED PICKLES, AND GRANNY SMITH APPLE SLAW

5 lbs Pulled BBQ Salmon, cooked as per instructions
18 ea slider buns
2 cups pickle slices, preferred brand
1/2 cups all purpose flour
2 tsp cajun seasoning
1/2 tsp dried oregano
1/4 tsp chili powder
3 ea Granny Smith apples, julienned
1 ea red onion, sliced thin
2 ea lime
1 Tbsp cilantro, roughly chopped
2 Tbsp E.V.O.O.
salt and pepper to taste

PROCEDURE

• Heat fryer to 350º F.
• In mixing bowl, add apples, onion, cilantro and E.V.O.O.. Squeeze the juice of both limes over the mixture to dress as well as prevent the apples from turning brown. Season with salt and pepper. Reserve.
• In another bowl, mix flour, cajun seasoning, oregano, and chili powder. Lightly toss the pickle slices in the seasoned flour mixture, careful to make sure each slice is completely covered in the flour. Once each slice is evenly covered, remove the fryer basket from the fryer, and hold it over a trash can. Dump the floured pickles into the fryer basket, allowing the access flour to fall into the trash can. Give the basket one last shake over the trash can to make sure all extra flour have fallen through the holes, then drop the basket into the fryer oil. Cook the pickles for about 2 minutes, or until golden brown. Reserve hot.
(Note: The flouring to fryer of the pickles should be done quickly as to avoid the flour soaking up the pickle moisture and sogging out.)
• Once pickles are fried and hot and the apple slaw is made, lay out the slider bun bottoms. Top each bottom with about 1/2 oz of the Pulled BBQ Salmon. Top with a 3-finger pinch of the apple slaw. Then top that with 2-3 fried pickle slices.
Top each with the top bun, and hold together with a toothpick. Serve.
• Serves 6 (3 sliders per serving)

THE SOURCE: VISIT PULLEDBBQSALMON.COM FOR MORE RECIPES