Buffalo Oysters
Ingredients
Oysters
- 1 pint shucked oysters
- 1 cup stone ground cornmeal
- ½ cup all purpose flour
- Salt and cayenne pepper, to taste
- 3 to 4 celery ribs, peeled and thinly sliced
- 2 to 3 ounces blue cheese, crumbled
- 4 to 6 ounces Buffalo Sauce (recipe follows)
- Oil for deep frying
Buffalo Sauce
- 2 ounces butter, melted
- ½ teaspoon Dijon mustard
- ½ cup hot sauce
- 1½ tablespoons canola oil
Instructions
- Heat the frying oil to 375°F.
- Combine the cornmeal, flour, salt, and cayenne pepper.
- Dredge the oysters in the cornmeal mixture.
- Fry in batches until golden brown, about 1 minute. Drain on paper towels.
- Prepare the Buffalo Sauce by whisking together the Dijon mustard and hot sauce.
- Slowly whisk in the melted butter, followed by the canola oil.
- Spoon a small amount of Buffalo Sauce onto each of 4 to 6 appetizer plates.
- Arrange the fried oysters over the sauce.
- Sprinkle with blue cheese and drizzle with additional Buffalo Sauce.
- Garnish with shaved celery and serve immediately.
