Fried Chicken Oysters and Chicken-Fried Oysters
Oysters take a dip in the fryer
We've declared August 11-22 Fried Chicken Fortnight. Watch this space for two full weeks of recipes, chicken talk, chef tips and more.
Creamy, briny oysters get ta crunch factor by getting a dusting of cornmeal and then taking a dip in the deep fryer. A luscious, Tabasco-spiked mayonnaise is the perfect dipping sauce.
Note: Chicken oysters are two small pieces of dark meat located next to the curved bone section next to the thigh. Named for its oyster-like shape, these tiny pieces of meat are prized among cooks and are usually covertly eaten before the remaining pieces of chicken are served. Find a trusted butcher to show where to find the oyster spot. Be careful, they may keep it for themselves.
Fried Oysters with Spicy Mayonnaise
Yield: 4 to 6 servings
Cook Time: 15 minutes
Total Time: 35 minutes
For the Spicy Oyster Mayonnaise:
8 medium oysters, such as Bluepoint or Malpeque, shucked, drained and bottom shells reserved
¾ cup mayonnaise
Juice and zest from ½ a lemon
4 dashes Tabasco
½ teaspoon paprika
Salt, to taste
For the Fried Oysters:
¾ cup cornmeal
¼ cup flour
2 large eggs
2 tablespoons whole milk
8 chicken oysters (see note)
24 medium oysters, such as Bluepoint or Malpeque, shucked, drained and bottom shells reserved
Canola oil, for frying
Salt and pepper, to taste
Finely chopped parsley for garnish
Cayenne, for garnish
Lemon wedges (optional)
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.