Culture

Barbecue Oysters

David Scales|

Barbecue Oysters
3 (5 ratings)
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Served with bourbon barbecue sauce and blue cheese rémoulade, these fried oysters offer delicious little bursts of flavor that will delight party guests. You'll want to make the barbecue sauce a few hours in advance to allow the flavors to meld, the rémoulade can be made just before serving, and the oysters, ideally, should be shucked and fried to order. Click here to see Mardi Gras: The Feast Before the Fast.
Servings
4
Ingredients
  • 2 cup ketchup
  • 4 shots bourbon, such as old forester
  • 1/4 cup apple cider vinegar
  • 1/4 cup soy sauce, preferably aged in bourbon barrels
  • 1/2 cup local honey
  • 1/2 cup sorghum
  • 2 tablespoon chili powder
  • 1 tablespoon cayenne
  • 1 tablespoon red pepper flakes
  • 3 shallots, diced finely
  • salt and pepper, to taste
  • 1/2 cup crumbled blue cheese
  • 1 cup mayonnaise
  • 2 tablespoon diced cornichons
  • 2 tablespoon capers, smashed
  • 2 tablespoon fresh parsley, chopped
  • dash of tabasco sauce
  • salt and pepper, to taste
  • 2 cup all-purpose flour
  • 1/2 cup old bay seasoning
  • 2 tablespoon smoked paprika, preferably bourbon smoked
  • 2 tablespoon colman's dry mustard
  • salt and pepper, to taste
  • oil, for frying
  • 12 oysters, shucked on the half shell
Directions
  1. Combine all ingredients with a whisk in a stainless steel bowl. Let the flavors develop for a few hours before use.
  2. In a mixing bowl, combine all of the ingredients. Store in an airtight container until ready to use.
  3. Combine the flour, Old Bay seasoning, smoked paprika, and dry mustard in a mixing bowl. Season with salt and pepper, to taste, and mix well.
  4. In a deep frying pan, heat about 1 inch oil to 350 degrees.
  5. Remove the oysters from the shells and coat them in the seasoned flour. Place the seasoned oysters in the hot oil until golden brown, about 1 minute. Drain and toss with 2 cups of the bourbon barbecue sauce. Place the oysters back in the half shell and top each with 3 dollops of blue cheese rémoulade.
 
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