Oysters Texasfeller

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Oysters Texasfeller
Clean and shuck the Texas oysters and remove from shells. Discard only the top halves of the oyster shells. Marinate the oysters in a mixture of the buttermilk and hot sauce for at least 2 hours. This can be done overnight, but must be kept cold. Dredge the oysters in a mixture of the flour and Creole seasonings until well coated. Fry the oysters in 375 degree oil for approximately 1-2 minutes. Drain on a paper towel.
  • For the oysters:
  • One dozen Galveston Bay Oysters (live)
  • ⅔ cup Buttermilk
  • 1 tablespoon Crystal hot sauce
  • 2 cups Fresh Spinach, Chopped
  • 1 bunch Cilantro, Chopped
  • 3 ounces Tasso Ham, Diced
  • 1 Shallot, Minced
  • 1 clove Garlic, Minced
  • 1 teaspoon Butter
  • 1 cup All Purpose Flour
  • 2 tablespoons Creole Seasonings
  • ½ ounce Dry White Wine
  • ¼ teaspoon Kosher Salt
  1. For the hollandaise sauce:
  2. Eggs, Yolks Only
  3. /2 tablespoons Dry White Wine
  4. cup Clarified Butter
  5. /2 teaspoons Lemon Juice
  6. pinch Cayenne Pepper
  7. teaspoon Hot Sauce
  8. /2 teaspoon Salt
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