Flash-Fried Oysters
Chef Scott Serpas of Two Urban Licks – Atlanta, GA
Adapted by StarChefs.com
June 2007
Scott Serpas Flash Fried Oysters

Yield: 1 Serving


    Oyster Flour:
  • 12 ounces corn flour
  • 2 teaspoons chili powder
  • 2 teaspoons cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 Tablespoons corn starch
  • 3 Tablespoons kosher salt

    Creole Tarter Sauce:
  • 2 cups mayonnaise
  • Juice of 1 lemon
  • 3 Tablespoons creole mustard
  • 3 Tablespoons sugar
  • ¼ cup red onion
  • 2 teaspoons capers
  • Salt

  • To Assemble and Serve:
  • Oil
  • 5 large oysters
  • Salt and pepper
  • Chives, finely chopped

For Oyster Flour:
In a bowl, combine all dry ingredients and mix until fully incorporated. Shake evenly onto a plate for dredging.

For the Creole Tarter Sauce:
Mix together mayonnaise, lemon juice, mustard and sugar. Fold in red onion and capers and season with salt.

To Assemble and Serve:
Heat oil to 375°F. Season the oysters with salt and pepper and roll each oyster in the Oyster Flour to coat evenly. Shake off excess flour. Deep fry until golden brown, about two minutes. Place the oysters on a rectangular plate in a horizontal row, place a dollop of Creole Tarter Sauce on each oyster and garnish entire dish with chopped chives. Serve immediately.


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