Though oysters are available year round, fall for me is the perfect time to consume them. Fried, steamed, grilled, baked or stewed, I’m all in. This weekend both of the kids were home for fall break. One is post grad nursing school, while the other sees the light at the end of the tunnel, but both want seafood when back in the nest, and me cooking, which I’m happy to oblige. Shrimp & Grits, Oyster Stew, old family favorites, and BBQ Oysters were on the menu. This recipe from Red Fish Grill located on Bourbon Street in New Orleans, reminds me of my high school and college days spent in the Big Easy. Bon Appétit!
BBQ Sauce
Ingredients
1/4 cup plus 2 tablespoons mild-flavored pepper sauce, such as Crystal or Frank’s
1 tablespoon honey
6 tablespoons clarified butter
Procedure
Combine the hot sauce and honey in a blender. Set aside. In a small saucepan on medium heat, melt the clarified butter to 140°F using frying thermometer to test the temperature. You can do this in the microwave as well.
Note: If you just prepared the clarified butter and it’s still over 140°, you don’t need to cool it to 140°.
Using a blender, immediately turn i tot low speed and slowly pour the 140° butter in a thin steady stream through the hole in the blender’s lid.
Pour the barbecue sauce in a large, nonreactive mixing bowl and set aside.
Oysters
Note: Keep the oysters refrigerated in their juices until needed.
Ingredients
Canola oil for deep frying
2 cups seasoned flour
36 medium-to-large oysters, drained
1 cup of your favorite good blue-cheese dipping sauce or salad dressing
Procedure
Heat the oil in a deep fryer to 350°F, or heat 1 1/2 to 2 inches of oil in a 5-quart Dutch oven over medium-high heat to 350°.
Place the seasoned flour in a large mixing bowl.
Once the oil has almost reached 350°, drain any excess oyster liquor from a batch of the oysters and dredge them in the seasoned flour.
Carefully slide the oysters into the oil. (As the cold oysters come in contact with the hot oil, it may momentarily bubble up in the pan.) Fry the oysters just until golden brown and crispy, about two minutes. Remove the finished oysters from the oil with a slotted spoon and drain on paper towels. Repeat to dredge and fry the remaining oysters. As soon as all the oysters have been fried and drained, add small batches of them to the bowl of barbecue sauce and toss to coat well. Serve while still warm, with your favorite blue cheese dressing.
To serve: Allow six oysters for each appetizer serving or nine to 12 as a main course. The blue cheese dressing may be passed at the table or served on the plates with the oysters. Provide oyster forks at the table if you have them.
Adapted Recipe & Photo by Ralph Brennan Restaurant Group.
First seen on SplendidTable.com
