Save Recipe Print
Total:
1 hr 20 min
Prep:
20 min
Cook:
1 hr
Yield:
4 servings
Level:
Intermediate

Ingredients

Red Chile Vinegar-Black Pepper Dipping Sauce

Directions

Season oysters with salt and pepper on both sides. Place cornmeal in a medium bowl and season with salt and pepper. Dredge each oyster into the cornmeal and tap off any excess. 

Heat 1 inch of oil in a large cast iron skillet until smoking. Fry oysters in batches until golden brown on both sides, about 1 minutes on each side. 

Serve with the Red Chile Vinegar-Black Pepper Dipping Sauce on the side.

Red Chile Vinegar-Black Pepper Dipping Sauce

Bring the vinegar to a boil in medium non-reactive saucepan. Add the chilies, turn off the heat and let steep for 1 hour. Strain into a clean saucepan and bring to a simmer. Remove from the heat and whisk in the honey and pepper and season with salt, to taste. Serve at room temperature.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Fried Oysters

Recipe courtesy of The Neelys

Crisp Fried Oysters with Asian Vegetable Slaw and Garlic-Anchovy Aioli

Recipe courtesy of Don Pintabona

Oysters

Recipe courtesy of Graham Quayle

Oysters Rockefeller

Recipe courtesy of Food Network Kitchen

Oyster Soup

Recipe courtesy of John Malik

Oysters Randall

Recipe courtesy of Randy Pollak

Browse Reviews By Keyword