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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aashique ali
[email protected]These oysters were so good, I ate the whole batch myself. Oops.
Sophia Yaxley
[email protected]I made these for a party and they were a huge hit. Everyone loved them!
Leticia Lewin
[email protected]I served these oysters with a side of tartar sauce and they were perfect. Highly recommend!
Tessy Adebanji
[email protected]I'm allergic to bacon, so I used pancetta instead. It turned out just as good!
Ryan Peveto
[email protected]I found that the oysters were a bit too salty for my taste. I think I will use less salt next time.
Young Choice
[email protected]I'm not sure what I did wrong, but my oysters turned out soggy. I think I might have overcooked them.
Khusi Mondol
[email protected]These were so easy to make and they were absolutely delicious. I will definitely be making these again.
Renee Saayman
[email protected]I used panko breadcrumbs instead of flour and they turned out great. Thanks for the recipe!
Kishan Dai
[email protected]Followed the recipe and the oysters were delicious! Will definitely be making this again.
Rajkumar Tamata
[email protected]I'm not a big fan of oysters, but I really enjoyed these. The bacon and garlic really made a difference.
gg yu
[email protected]I added a bit of lemon juice to the dipping sauce and it was perfect. Highly recommend this recipe.
Donny “standup” Peterson
[email protected]These oysters were so good! I loved the crispy coating and the flavorful filling. Would definitely make again.
Miguel Tamutswa
[email protected]I've made fried oysters many times before, but this recipe is by far the best. The combination of flavors is amazing. Thanks for sharing!
sweat Dolly
[email protected]I followed the recipe exactly and the oysters turned out perfect. Crispy on the outside and tender on the inside. Yum!
HAROON GULFAR haroon
[email protected]These fried oysters were a hit at my dinner party! The bacon, garlic, and sage added so much flavor. I will definitely be making this dish again.