Selects are rather large shucked oysters—which makes them the perfect size for battering and deep-frying. A unique twist on the tangy buffalo wing, fried oysters are crispy on the outside and meltingly rich and creamy on the inside. These fiery bites are a bit spicy, so it’s best to have a side of cool ranch or blue cheese and trimmed celery sticks nearby. Serve at your next tailgate party for the ultimate crunchy starter.
2 pints fresh Select oysters, drained
2 cups buttermilk
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground red pepper
1/2 teaspoon dried mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup melted butter
1/2 cup hot sauce
2 tablespoons fresh lemon juice
How to Make It
Combine oysters and buttermilk in a large shallow dish or zip-top plastic freezer bag. Cover or seal and chill at least 2 hours. Drain oysters well.
Combine flour and the next 8 ingredients. Dredge oysters in flour mixture, shaking off excess.
Pour oil to a depth of 1 inch in a Dutch oven; heat to 370°.
Fry oysters, in batches, 3 minutes or until golden. Drain on paper towels.
Stir together melted butter, hot sauce, and lemon juice. Pour butter mixture evenly over hot fried oysters. Serve oysters with Ranch dressing and celery sticks on the side.