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!