Fried Oysters With Bacon Garlic And Sage Recipes
FRIED OYSTERS WITH BACON, GARLIC, AND SAGE
Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
Provided by Nick Nutting
Categories Bon Appétit Oyster Fry Sage Wheat/Gluten-Free Bacon Seafood Shellfish Garlic Appetizer
Yield 8 servings
Number Of Ingredients 9
Steps:
- Whisk rice flour, salt, and cayenne in a medium bowl. Toss oysters in flour mixture to coat well, then top with a thin layer of dredge (make sure that none of the oysters are peeking out). Cover with plastic wrap and chill in dredge until ready to fry.
- Cook bacon in a large skillet, preferably cast iron, over medium-low, stirring occasionally, until bacon is browned and crisp, 12-15 minutes. Transfer bacon to a small bowl with a slotted spoon.
- Pour half of bacon fat into a small heatproof bowl or measuring cup and set aside. Add 1/2 cup butter to drippings in skillet and heat over medium-high. As soon as butter is foaming, remove half of oysters from dredge and shake off any excess. Add to skillet along with 3 garlic cloves and cook, gently shaking skillet to baste oysters with fat and turning oysters occasionally, until golden brown and crisp all over, about 5 minutes. Using a slotted spoon, transfer oysters and garlic to paper towels and let drain.
- Pour off fat in skillet; discard. Wipe out skillet and return to medium-high. Heat remaining 1/2 cup butter and reserved bacon fat in skillet. As soon as butter is foaming, repeat process with remaining oysters and garlic. Transfer to paper towels and let drain.
- Cook sage in same skillet just until crisp, about 30 seconds. Transfer to paper towels.
- Arrange oysters and garlic on a platter and top with fried sage and bacon. Serve with mustard.
- Do Ahead
- Oysters can be dredged 4 hours ahead. Keep chilled.
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