White Pillar's
Biloxi Hot Oysters
Ingredients
12 oysters, or as many as you feel like cooking
For the Hot Seasoning:
1 tablespoon cayenne
2 tablespoons brown sugar
2 tablespoons paprika
Salt and pepper, to taste
For the Alabama White Sauce:
½ cup homemade aioli or favorite mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon chopped chives
Salt and pepper, to taste
For the Wet Dredge:
1 cup buttermilk
1 tablespoon Crystal Hot Sauce
For the Dry Dredge:
1 cup all-purpose flour
1 cup cornmeal
1 cup corn flour or masa
1 tablespoon salt
1 tablespoon pepper
Pinch of cayenne
For Frying:
Vegetable or canola oil, for frying (about 2-3 inches in a fryer or heavy pot)
For Garnish:
Sliced dill pickles
Fresh parsley leaves
Directions
Shuck your oysters and set aside in the refrigerator to stay cold. Reserve shells for serving oysters.
Combine the ingredients for the Hot Seasoning; set aside.
Whisk together all ingredients for the Alabama White Sauce and refrigerate until ready to use. (NOTE: This will make more than you need. It keeps for about a week in the refrigerator and is delicious on almost anything.)
Whisk together the ingredients for the wet dredge and add the oysters; set aside. In a large bowl or on a large plate, combine the ingredients for the dry dredge.
Fill a deep fryer according to the manufacturer’s instructions or add 2–3 inches of vegetable oil to a Dutch oven or heavy pot. Heat to 350°F.
Lightly coat the wet-dredged oysters in the dry dredge. Carefully drop oysters into the hot oil and fry until just golden brown, about 30-60 seconds.
Right before removing the oysters from the fryer, carefully scoop ½ cup hot oil from the fryer and stir it into the Hot Seasoning mixture. Transfer the fried oysters to the bowl and toss to coat.
Place oysters in the reserved shells. Garnish each with a slice of dill pickle, a few drops of white sauce and a parsley leaf.
