Crisp Fried Oysters With Red Chile Vinegar Black Pepper Dipping Sauce Recipes

BEST SOUTHERN CRISPY FRIED OYSTERS

Steps:

• While the oil heats, pour the oysters into a colander or strainer and let them drain. Then, rinse with fresh water to wash off any debris or shell fragments.
• Pour the buttermilk into a medium-sized bowl and dunk the drained oysters.
• Place the cornmeal, flour, creole seasoning, and salt in a shallow bowl or pie plate and whisk to combine.
• Remove the oysters from the buttermilk one at a time and dredge them in the cornmeal mixture. Toss gently and make sure they are well coated, then shake any excess breading off.
• Place the coated oysters on a metal cooling rack until all of them have been coated. Letting them sit for a few minutes helps to fuse the breading and buttermilk and keeps the breading from falling off when they are fried.
• Place a large stockpot, Dutch oven, or cast iron skillet with high sides over medium-high heat and add one to two inches of oil.
• Use a candy or deep-fry thermometer to test the oil temperature, and when it reaches 370 °F, carefully add the oysters, one at a time to fry. Depending on the size of your pan, it works best to fry in batches and only cook six to eight at a time. You do not want to crowd them. (Maintain a consistent heat of 370 °F by increasing or decreasing the heat under the pan.)
• Let the oysters fry for about two to three minutes, stirring occasionally or until the breading is light golden brown and the meat is opaque with the edges slightly curled. Use a wire kitchen spider or slotted spoon to remove them from the oil. Place on a paper towel or wire cooling rack to drain.
• Repeat until all of the oysters are fried and serve immediately. Optional, garnish with fresh lemon or lime slices and serve with your choice of sauce and sides.

FRIED OYSTERS

Steps:

• For the Tartar Sauce: Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to use.
• Heat oil in a deep fryer to 350°F, in a deep cast iron skillet, or in a Dutch oven over medium heat to a depth of about 2-3 inches, until it reaches 350°F. If you don't have a deep-fry thermometer, sprinkle a few drops of water on the hot oil. If it sizzles, the oil is hot enough.
• Drain the oysters in a colander and pat dry with paper towels. Use a toothpick to poke a small hole in the large round part of each oyster.
• Put the buttermilk in a shallow dish. In a separate shallow dish, combine the cornmeal, flour, salt, Old Bay seasoning and pepper.
• Add the oysters to the buttermilk and soak for a few minutes. Remove the oysters from the buttermilk, gently shake off excess liquid, and dredge in cornmeal mixture to coat on all sides. Shake off excess breading and transfer to a wire rack.
• Working in batches so that you don't overcrowd the pan, fry oysters until golden and crispy, about 2-3 minutes. Drain on paper towels, season with additional salt and pepper (if necessary) while they're still warm, and serve hot with tartar sauce or other dipping sauce.

CHILE CRISP

Steps:

• Heat the oil, black beans, Szechuan peppercorns, cardamom pods, 4 star anise, 3 cinnamon sticks and all but 1 slice of ginger in a large saucepan over medium-low heat until the oil reaches 250 degrees F, about 10 minutes. Remove from the heat and let sit for 5 minutes to infuse.
• Meanwhile, whisk together the gochugaru, red pepper flakes, Kashmiri red chile powder, sugar, MSG, garlic, onion remaining star anise, cinnamon sticks, ginger slice and 1 teaspoon salt in a medium heat-proof bowl.
• Strain the spiced oil through a fine mesh sieve into the dry chile mixture and stir to combine. (Discard the oil-soaked whole spices.) Let sit at room temperature for at least 1 hour and up to 24 hours. The flavor will develop and intensify as it sits. Serve when completely cool.
• Refrigerate in an airtight container for up to 1 month.

GRILLED OYSTERS WITH FRA DIAVOLO SAUCE

Steps:

• Heat the oil in a medium saute pan over medium heat. Add the tomatoes, garlic and shallots and cook, stirring occasionally, until softened and juicy, but with no color, about 5 minutes.
• Transfer the mixture to a blender, add a few tablespoons olive oil, the parsley, vinegar, honey, oregano and red pepper flakes and blend until slightly chunky; season with salt and pepper. If too thick, pulse in a bit more olive oil. Transfer the sauce to a bowl. (Can be made 1 hour before and kept at room temperature.)
• Preheat the grill for high direct heat.
• Remove the top shells of the oysters. Loosen the oysters from the bottom shells but do not remove, taking care not to spill the liquor. Put the oysters on the grill, cover and cook just until the edges start to curl, about 1 minute.
• Meanwhile, wet the kosher salt with water just until it clumps together. Spoon little mounds of salt onto a large platter. Place a cooked oyster on each salt bed and top each with some vinaigrette. Scatter the parsley leaves over the platter and serve.

FRIED OYSTERS WITH TARTAR SAUCE

Steps:

• Prepare the oysters: Season flour with salt and pepper. Dredge each oyster in the flour, then dip in the beaten egg, then coat evenly in the panko.
• Set breaded oysters on a baking cooling rack, leaving a little room between the oysters so they can dry and set. Refrigerate until ready to fry and serve.
• Make the sauce: Finely mince garlic with a pinch of salt until sticky and pasty. Mince shallots, cornichons and capers as finely as possible. Add all to a small bowl. Stir in mayonnaise, sour cream, lemon juice, caper brine and cornichon vinegar, and stir well. Add chopped parsley, stir well and season to taste with salt. Refrigerate until ready to serve.
• Fry the oysters: Melt enough shortening in a deep medium skillet (we love cast iron) over medium for 1 1/2 inches of liquified fat once hot. Increase heat to medium-high. It's ready to fry in when a few crumbs of panko or the tip of a wooden chopstick sizzles actively in the fat.
• Add the oysters cold from the refrigerator, working in batches of 6 to 8 or as you have room. Fry, making sure to turn them to get both sides, until golden brown, 1 to 2 minutes, depending on size. Remove with a slotted spoon or spider, and let rest on a clean rack while you fry the rest. Season each batch with a little salt while still piping hot, as soon as you pull them from the fat. Serve with tartar sauce.