Fried Buffalo Oysters
Servings: 6
Ingredients:
2 dozen fresh oysters, shucked
6 cups peanut oil
1-1/2 cups all-purpose flour
1/2 cup corn starch
2 cups cornmeal
1 TBSP garlic powder
1 tsp onion powder
1/4 tsp black pepper
1/4 tsp sea salt
Marinade:
1 cup buttermilk
2 TBSP Frank’s Red Hot
Wendy Laursen
LCMHC
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and Family Therapy
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WBM november 2020
Buffalo Sauce:
3/4 cup Frank’s Red Hot
1/2 cup of butter
2 TBSP white vinegar
1/2 tsp Worcestershire sauce
1/2 tsp garlic powder
Garnish:
1 cup blue cheese dressing
2 large carrots, julienned
2 celery sticks, julienned
Preparation:
Shuck oysters and clean by rinsing them in cold water. Place oysters in large bowl
and cover with buttermilk marinade. Refrigerate for 30 minutes. Prepare dredge by
mixing the flours, corn starch, cornmeal, garlic and onion powder, pepper, and sea
salt in a large bowl and set aside. Prepare Buffalo sauce by melting butter and whisk-ing
remaining ingredients together in a large bowl. Add peanut oil to a Fry-Daddy, or
large pan or pot (enough space to ensure the oysters are submerged for deep frying).
Heat oil to 360 degrees. Remove oysters from marinade and dredge into flour
mixture. Deep-fry oysters for approximately 4 minutes, or until crispy and golden
brown. Remove from heat and place on paper towel-lined sheet pan. Toss oysters
with Buffalo sauce in the large bowl. Serve immediately, garnished with blue cheese
dressing and celery and carrot sticks.
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