appetizer, BBQ oysters, Chef Troy Mendoza, Creole, Creole food, Fried Oysters, Lent, Lenten Recipe, Louisiana, Louisiana Hot Sauce, New Orleans, New Orleans BBQ Shrimp, NOLA, Pascal's Manale, recipe, seafood, The Cabin Restaurant, Tony Chachere's
Another week, another delicious innovation on a typical Creole style dish from chef Troy Mendoza at The Cabin Restaurant. Our appetizer this week is NOLA BBQ Oysters. For those of you familiar with the New Orleans culinary scene, this recipe is very similar to BBQ Shrimp, made famous by Pascal’s Manale. Chef Troy has altered the recipe a little bit, adding a spicy kick with a hint of sweetness to the sauce while substituting oysters for shrimp. For the next month and a half, seafood dishes like this one will be rather prevalent due to Lent. Give this a try if you’re looking for a new Lenten recipe!
1/2 gallon raw oysters
2 quarts vegetable oil for deep frying
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 eggs, lightly beaten
Seasonall or Tony Chachere’s
1/8 cup Rosemary
1/4 cup Worcestershire sauce
1/2 lb butter
1/2 cup honey
2 cups Louisiana style hot sauce
1. Heat oil in skillet or deep fryer to 375 degrees F
2. Combine flour, Cajun seasoning, salt and black pepper. Most southern servers fry their seafood in a vegetable oil. First dredge the oysters in whole milk, and then in seasoned corn meal. Drop oysters in oil and fry till the float, about 2 minutes. Most cooks agree that when it ﬂoats it’s done.
3. Mix all of the remaining ingredients together in a medium sauce pan. Heat the sauce to a simmer and remove from heat after well blended.
4. Add the oysters and toss until the oysters are coated.
5. Serve over a bed of fresh lettuce with lemon wedges.