Oyster Roast Recipe

Preheat

Preheat oven to 450°F (230°C). If using a heavy roasting pan or sheet, place a wire rack or a bed of rock salt on the sheet to keep oysters level.

Shuck & Arrange (if roasting open)

If you prefer roasting oysters in half shell: carefully shuck oysters, retaining the liquid (liquor) in the deeper half shell. Place oysters, cup side down if whole shells, on the prepared rack or bed so they sit flat. If you’re roasting whole closed oysters (for steam-pop open), arrange them hinge-side down on the rack with space between.

Make garlic butter

In a small saucepan over low heat, melt the unsalted butter. Stir in minced garlic and cook gently 1–2 minutes until fragrant (do not brown). Remove from heat and whisk in lemon juice, Worcestershire sauce, hot sauce (if using), chopped parsley, coarse salt, and black pepper.

Dress oysters

Spoon about 1 teaspoon to 1 tablespoon (adjust to oyster size) of the garlic butter over each oyster. For whole-shell roasting where oysters will open, spoon a bit into each shell to flavor the liquor.

Roast

Place the oysters in the preheated oven and roast 8–12 minutes, until the oysters begin to curl at the edges and the butter is bubbling. If shells are closed, they should pop open; discard any that remain tightly closed after cooking (they may be inedible).

Finish

Remove oysters from oven. Let rest 1–2 minutes. If desired, sprinkle additional chopped parsley and a squeeze of lemon over each oyster before serving.

In a large bowl combine shredded green and red cabbage and grated/julienned carrot. In a smaller bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until smooth. Pour dressing over cabbage mixture and toss to coat thoroughly. Taste and adjust seasoning with more salt, pepper, or vinegar if needed. Refrigerate at least 20 minutes to meld flavors (can be made up to 2 hours ahead).

Prepare batter

In a medium bowl whisk together cornmeal, flour, baking powder, salt, and sugar. Stir in the finely chopped onion. In a separate bowl whisk buttermilk and egg, then pour into dry ingredients and stir until just combined (do not overmix). Batter should be scoopable but not runny; if too thick add a tablespoon of milk or water.

Heat oil

In a heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Use enough oil so hush puppies can float while frying (about 3–4 inches deep).

Fry

Using a small ice cream scoop or two spoons, drop 1–1.5 tablespoon portions of batter into the hot oil, frying in batches without crowding. Fry 2–3 minutes per side until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Arrange roasted oysters on a large platter. Serve with cabbage slaw and hush puppies on the side. Provide lemon wedges and cocktail sauce or mignonette as desired. Recommend guests eat oysters soon after roasting while warm; hush puppies are best fresh and hot.