5 January, 2019
Ranch Fried Oysters
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One of the many perks of living in coastal New England is the availability of fresh seafood. Since we’ve lived here, we have made a few friends through work that farm shellfish as a hobby (people actually do that). Honestly it sounds like fun, but I wouldn’t even know where to start. So about a week ago, a pal dropped off two dozen freshly farmed oysters for us. We shucked, cleaned, and ate the first dozen raw but I wanted to do something different with the last of them.
I had never shucked an oyster until I moved here. It’s way easier than I thought it would be. However, if you know me, I am not to be trusted with putting any kind of pressure behind a knife that may have even a 10% chance of slipping and going through my hand. Been there, done that. Several times. So. Many. Stitches. Thankfully I live with an amazing human that has taken on the grueling task of shucking all the shellfish we get…but he reaps the benefits so really it’s a win for him, too.
My favorite part of frying food is creating the breading. It is imperative that the flour is seasoned to perfection. I’ve never fried anything with a ranch packet before so I decided to give it a try. Toss in some red pepper flakes and a dash of Old Bay for the perfect balance of southeastern and northeastern staples. It’s called “fusion” and it’s fancy, damnit.
Once your oysters are shucked and clean, use a fork to remove them from the shell and dredge them in your flour mix. Drop them in a deep fryer or a hot pot of oil (heated to around 360 degrees) for about 3-4 minutes. Easy-peasy super fun appetizer!
I served these with Sriracha tartar sauce because I love spicy. If you want to make it, just add a couple drops of Sriracha to your favorite tartar sauce. If that’s not your jam, regular t-sauce will do. Enjoy with a dope oyster stout like Flying Dog’s Pearl Necklace Chesapeake Stout, a long time favorite of mine!
(Get my deep fryer here! It’s amazing and I love it.)