Fried oysters are paired with a garlicky sauce in this toothsome appetizer served at Upperline, a restaurant in New Orleans' Uptown neighborhood. This article first appeared in our April 2013 special feature on New Orleans.
Ingredients
- 1⁄2 cup parsley leaves
- 3 tbsp. paprika
- 1 tsp. sugar
- 1⁄4 cup Crystal hot sauce
- 3 tbsp. Worcestershire sauce
- 20 cloves garlic, peeled
- Juice and zest of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 8 tbsp. unsalted butter
- Canola oil, for frying
- 1 1⁄2 cups corn flour
- 1⁄2 tsp. cayenne pepper
- 24 bluepoint oysters, shucked
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Instructions
Step 1
Purée parsley, paprika, sugar, hot sauce, Worcestershire, garlic, juice, zest, salt, and pepper in a food processor until smooth. Heat butter in a 10″ skillet over medium-high heat; add parsley mixture and cook until sauce thickens, 7 minutes. Heat 2″ oil in a 6-qt. saucepan until a thermometer reads 350°. Mix flour, salt, and cayenne in a bowl. Working in batches, toss oysters in flour and shake off excess; fry until crisp, 1-2 minutes. Transfer to paper towels to drain; season with salt. Serve with sauce on side, for dipping.
- Purée parsley, paprika, sugar, hot sauce, Worcestershire, garlic, juice, zest, salt, and pepper in a food processor until smooth. Heat butter in a 10″ skillet over medium-high heat; add parsley mixture and cook until sauce thickens, 7 minutes. Heat 2″ oil in a 6-qt. saucepan until a thermometer reads 350°. Mix flour, salt, and cayenne in a bowl. Working in batches, toss oysters in flour and shake off excess; fry until crisp, 1-2 minutes. Transfer to paper towels to drain; season with salt. Serve with sauce on side, for dipping.
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