FRIED OYSTERS WITH BACON, GARLIC, AND SAGE

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Fried Oysters with Bacon, Garlic, and Sage image

How to make Fried Oysters with Bacon, Garlic, and Sage

Provided by @MakeItYours

Number Of Ingredients 9

2 cups rice flour
1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt
1/2 teaspoon cayenne pepper
24 large oysters, shucked
4 ounces slab bacon, cut into 1x 1/4-inch pieces
1 cup (2 sticks) unsalted butter, divided
6 garlic cloves, smashed, divided
8 sage leaves
Spicy mustard or hot sauce (for serving)

Steps:

  • Whisk rice flour, salt, and cayenne in a medium bowl. Toss oysters in flour mixture to coat well, then top with a thin layer of dredge (make sure that none of the oysters are peeking out). Cover with plastic wrap and chill in dredge until ready to fry.
  • Cook bacon in a large skillet, preferably cast iron, over medium-low, stirring occasionally, until bacon is browned and crisp, 12-15 minutes. Transfer bacon to a small bowl with a slotted spoon.
  • Pour half of bacon fat into a small heatproof bowl or measuring cup and set aside. Add ½ cup butter to drippings in skillet and heat over medium-high. As soon as butter is foaming, remove half of oysters from dredge and shake off any excess. Add to skillet along with 3 garlic cloves and cook, gently shaking skillet to baste oysters with fat and turning oysters occasionally, until golden brown and crisp all over, about 5 minutes. Using a slotted spoon, transfer oysters and garlic to paper towels and let drain.
  • Pour off fat in skillet; discard. Wipe out skillet and return to medium-high. Heat remaining ½ cup butter and reserved bacon fat in skillet. As soon as butter is foaming, repeat process with remaining oysters and garlic. Transfer to paper towels and let drain.
  • Cook sage in same skillet just until crisp, about 30 seconds. Transfer to paper towels.
  • Arrange oysters and garlic on a platter and top with fried sage and bacon. Serve with mustard.
  • Do Ahead: Oysters can be dredged 4 hours ahead. Keep chilled.

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