WEEKDAYS 1e|12c|p

Buffalo Fried Oysters

Clinton Kelly
Servings: 12
15 to 30 min
Part 1 of 2

Make Clinton's easy-to-make spicy seafood appetizer for your next party!

  • Ingredients
  • step-by-step directions
Buffalo Fried Oysters
  • 12 oysters
  • 1/2 cup buttermilk
  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • pinch cayenne
  • canola oil (for frying)
  • 1/4 cup hot sauce
  • 2 tablespoons butter (melted)
  • 1/4 cup crumbled blue cheese
  • 2 tablespoons chives (chopped)
  • In a small bowl, cover oysters with buttermilk. Let soak for one hour.
  • Preheat oil in a large pot to 360°F.
  • In a shallow pan, combine cornmeal, flour, cayenne, salt and pepper. Remove oysters from buttermilk, dredge each oyster in the cornmeal mixture. Carefully place oysters into hot oil and fry in batches, turning until golden brown. Remove to paper towel lined plate. Repeat with remaining oysters.
  • In a medium bowl, combine hot sauce and melted butter. Toss fried oysters in hot sauce mixture, top with a bit of crumbled blue cheese and chopped chives.
  • Tips
    - Serve in cleaned oyster shells or decorative shell dishes.
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