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Buffalo Fried Oysters A stunning appetizer, Buffalo Fried Oysters are a unique twist to the classic Buffalo wing. Excerpted from Cooking with Frank's RedHot Cayenne Pepper Sauce (2014 Ulysses Press) by Rachel Rappaport buffalo-fried-oysters Makes: 10 servings 2 cups shucked raw "frying size" oysters 1/2 cup FRANK'S RedHot® Original Cayenne Pepper Sauce 2 eggs, beaten 2/3 cup flour 2/3 cup bread crumbs 1 tsp. paprika 1/4 teaspoon salt 1/4 tsp. ground pepper canola oil, for frying 2 tablespoons butter, melted agave nectar 1/2 cup blue cheese dressing 20 oyster shell halves <p>POUR the oysters into a small bowl Add 1/4 cup Frank's RedHot. Refrigerate for 20 minutes.</p><p>MEANWHILE, pour the eggs, flour, and bread crumbs into 3 separate shallow bowls. Stir the spices into the bread crumbs. Set aside.</p><p>HEAT about 1/2 inch oil in a large, shallow skillet over medium-high heat. Dredge each oyster in the flour, then the eggs, then the seasoned bread crumbs, taking care to thoroughly coat the oyster on all sides. Gently place the oysters one at a time in the hot oil. Cook until golden on all sides, about 2 minutes. Remove to a paper towel-lined plate to drain. Remove the drained oysters to a shallow medium bowl.</p><p>WHISK the remaining Frank's RedHot sauce, butter, and agave nectar together in a small bowl. Drizzle over the oysters. Gently toss to coat.</p><p>PLACE each oyster on a shell and garnish with a dollop of blue cheese dressing. Serve immediately.</p>

Buffalo Fried Oysters

A stunning appetizer, Buffalo Fried Oysters are a unique twist to the classic Buffalo wing.
Excerpted from Cooking with Frank's RedHot Cayenne Pepper Sauce (2014 Ulysses Press) by Rachel Rappaport

Makes: 10 servings
Prep Time: 20 min
Cook Time: 5 min

Ingredients

  • 2 cups shucked raw "frying size" oysters
  • 1/2 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 2 eggs, beaten
  • 2/3 cup flour
  • 2/3 cup bread crumbs
  • 1 tsp. paprika
  • 1/4 teaspoon salt
  • 1/4 tsp. ground pepper
  • canola oil, for frying
  • 2 tablespoons butter, melted
  • agave nectar
  • 1/2 cup blue cheese dressing
  • 20 oyster shell halves

Directions

POUR the oysters into a small bowl Add 1/4 cup Frank's RedHot. Refrigerate for 20 minutes.

MEANWHILE, pour the eggs, flour, and bread crumbs into 3 separate shallow bowls. Stir the spices into the bread crumbs. Set aside.

HEAT about 1/2 inch oil in a large, shallow skillet over medium-high heat. Dredge each oyster in the flour, then the eggs, then the seasoned bread crumbs, taking care to thoroughly coat the oyster on all sides. Gently place the oysters one at a time in the hot oil. Cook until golden on all sides, about 2 minutes. Remove to a paper towel-lined plate to drain. Remove the drained oysters to a shallow medium bowl.

WHISK the remaining Frank's RedHot sauce, butter, and agave nectar together in a small bowl. Drizzle over the oysters. Gently toss to coat.

PLACE each oyster on a shell and garnish with a dollop of blue cheese dressing. Serve immediately.

- Tips

If oyster shells are not available, serve in small, shallow ramekins or Chinese soup spoons.

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