Oysters Texasfeller
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.
Ingredients
- 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
Instructions
- For the hollandaise sauce:
- Eggs, Yolks Only
- /2 tablespoons Dry White Wine
- cup Clarified Butter
- /2 teaspoons Lemon Juice
- pinch Cayenne Pepper
- teaspoon Hot Sauce
- /2 teaspoon Salt
