Crispy Calabrian Style Oysters Recipe

Shuck Oysters

Carefully shuck the fresh oysters and place them on a tray. Ensure they are cleaned and free of shell fragments.

Prepare Breading

In a bowl, combine all-purpose flour, cornmeal, salt, and black pepper. In another bowl, whisk together eggs and milk.

Coat Oysters

Dip each oyster into the egg mixture, then dredge in the flour-cornmeal mixture until well-coated.

Heat Oil

In a deep skillet or fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry Oysters

Carefully add the coated oysters to the hot oil in batches. Fry for about 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels.

Combine Ingredients

In a small saucepan, mix Calabrian chili paste, honey, soy sauce, minced garlic, and lemon juice. Stir well.

Heat Glaze

Heat over low heat until warm and slightly thickened, about 3-5 minutes.

Blend Cheese

In a mixing bowl, combine Gorgonzola cheese, cream cheese, heavy cream, and black pepper. Use a hand mixer or whisk to whip until smooth and creamy.

Plate Oysters

On a platter, arrange the crispy fried oysters. Top each oyster with a dollop of whipped gorgonzola.

Drizzle Glaze

Drizzle the warm Calabrian chili glaze over the oysters.

Add Garnish

Top with fresh arugula and julienned carrots for a fresh crunch.