Name: Blue Moon Beach Grills Fried Oyster Dinner Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 20 each fresh shucked oysters (medium/large), drained; 2 cups buttermilk; 1 tbs hot sauce; 1.5 cups all-purpose flour; 0.5 cups fine cornmeal; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp paprika; 0.5 tsp garlic powder; 0.25 tsp cayenne pepper; 2 each eggs; 0.25 cups milk; 48 tbs neutral frying oil (vegetable/peanut); 2 lbs russet potatoes, scrubbed; 1 tbs cornstarch (optional for extra crisp); 1 tsp kosher salt; 0.5 tsp black pepper; 32 tbs vegetable oil (for frying); 3 cups green cabbage, thinly sliced; 1 cup red cabbage, thinly sliced; 1 each carrot, julienned or shredded; 2 each green onions, thinly sliced; 2 tbs apple cider vinegar; 3 tbs mayonnaise; 1 tsp honey; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cups mayonnaise; 2 tbs plain Greek yogurt; 1 tsp dijon mustard

Method

Fried Oysters

Brine

Place the drained shucked oysters in a bowl, cover with buttermilk and add 1 tablespoon hot sauce. Stir gently to coat. Refrigerate while you prepare other components for at least 20 minutes (up to 1 hour).

Dry Mix

In a shallow bowl or wide plate combine all-purpose flour, cornmeal, 2 tsp kosher salt, 1 tsp black pepper, paprika, garlic powder and cayenne. Whisk to evenly distribute spices.

Wet Mix

In a separate bowl whisk together eggs and milk until uniform.

Heat Oil

Pour neutral frying oil into a deep heavy pot or deep fryer to a depth of about 3 inches (about 2–3 inches above the bottom). Heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 60 seconds.

Breading and Frying

Working in small batches (4–6 oysters at a time), remove oysters from buttermilk and let excess drip. Dredge oysters in the dry mix, then dip into the egg mixture, then return to the dry mix for a final coating, pressing gently to adhere. Shake off excess. Fry oysters in the hot oil until golden brown and puffed, about 2–3 minutes per batch. Use a slotted spoon to transfer to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven if needed. Repeat with remaining oysters, bringing oil back to 350°F between batches.

Season

Immediately after frying, sprinkle oysters lightly with a pinch of salt.

Hand-cut Fries

Cut scrubbed russet potatoes into 1/4 to 3/8-inch sticks for classic hand-cut fries. Place cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch (or refrigerate in water for up to 2 hours).

Drain and rinse the fries, then pat completely dry with clean kitchen towels or paper towels. Toss dried fries with cornstarch (if using) and the 1 tsp kosher salt and 1/2 tsp pepper to coat evenly.

Heat oil in a deep pot or fryer to 325°F (160°C). Fry fries in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and return fries in batches, frying until golden and crisp, about 2–3 minutes. Drain on a wire rack or paper towels and season immediately with a pinch of salt.

Cabbage Slaw

In a large bowl combine green cabbage, red cabbage, carrot and green onions. In a small bowl whisk together apple cider vinegar, mayonnaise, honey, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Pour dressing over cabbage mixture and toss to combine thoroughly. Taste and adjust seasoning with additional salt or vinegar if desired. Refrigerate until ready to serve; slaw can rest 15–30 minutes to mellow.

Jalapeño Remoulade

In a bowl combine 1/2 cup mayonnaise, 2 tbsp Greek yogurt, dijon mustard, lemon juice, chopped pickled jalapeño, capers, hot sauce, paprika, minced garlic and 1/4 tsp salt. Stir until smooth. Taste and adjust heat or acidity by adding more jalapeño or lemon. Refrigerate at least 15 minutes to let flavors meld.

Finishing & Plating

Divide hand-cut fries among 4 plates (about 1/2 lb potatoes yields 2 plates worth; this recipe makes 4 servings). Place a portion of slaw on each plate. Arrange 5 fried oysters per plate on top or beside the slaw.

Spoon 1–2 tablespoons of jalapeño remoulade over the oysters or serve it in a small ramekin alongside. Garnish with chopped parsley and a lemon wedge. Serve immediately while oysters and fries are hot and crisp.