Fried Gulf Oysters with Chile Pequin Glaze & Smoked Jalapeño Ranch
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 8 servings
Ingredients:
1 – 8 oz. container of Jeri’s Gulf Coast Oysters, already shucked and cleaned (available at HEB)
1 – 10 oz. bag Louisiana New Orleans Style Fish Fry Breading Mix
1 Tbsp. Brushfire Farms Original Glaze
1 Tbsp. Humble House Hot Sauce (Tabasco or any vinegar-based hot sauce will suffice)
1 Cup Buttermilk
2 Tbsp. Duke’s Mayonnaise
1 Lemon, sliced into quarter wedges
1 Tbsp. fresh chopped Parsley
1 tsp. Bolner’s Fiesta Cajun – All Seasoning
1 Tbsp. Big Wick’s Smoked Jalapeño Ranch Seasoning
24 oz. Peanut Oil
Process:
Step 1: Pour Peanut Oil into medium size fry pan and put on medium heat. Ideal frying temperature is 350°.
Step 2: Drain oysters from liquid in container, place in small bowl, add almost all of 8 oz. of Buttermilk, reserve 1 Tbsp. for Ranch dressing. Add 1 Tbsp. Hot Sauce to Buttermilk, place oysters in mixture and soak for 10 minutes.
Step 3: Pour breading onto plate, remove oysters from mixture and remove any excess liquid. Toss oysters in breading and coat thoroughly. Place into hot oil, cook maybe 2 minutes per side until golden brown.
Step 4: While oysters are cooking, combine Mayo with 1 Tbsp. Buttermilk, Big Wick’s Ranch Seasoning and fresh chopped Dill. Mix together well and set in refrigerator.
Step 5: Place several paper towels on a dish, remove oysters from oil and place on paper towels. Lightly season with Fiesta Cajun – All Seasoning while they are still hot. Place on cutting board or plate, and lightly drizzle Brushfire Farms Original Glaze on top of oysters, we recommend 1 Tbsp. Glaze per 8 oysters.
Step 6: Garnish with Lemon wedges & fresh chopped parsley. (I recommend a squeeze of lemon on top before eating). Serve with Smoke Jalapeño Ranch and enjoy!