Fried Gulf Oysters with Chile Pequin Glaze & Smoked Jalapeño Ranch

by James Vives

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:

  1. Pour Peanut Oil into medium size fry pan and put on medium heat. Ideal frying temperature is 350°.
  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.
  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.
  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.
  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.
  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!
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