Fried Oysters with Bacon Barbeque Sauce

Submitted by: Shelley Cooper, Executive Chef, Belfair Country Club, Bluffton, S.C.

by C&RB Staff (editor@clubandresortbusiness.com)
June 2009
 

Amt    Ingredient
1/4 cup    tempura flour
2 tbsp.    corn meal
        fry oil (@ 375 degrees)
6         fresh shucked oysters, in their liquor
        barbeque sauce
        (see separate recipe, below)

Procedure:
• Dredge the oysters in the tempura and corn meal mixture
• Fry until golden brown
• Allow to drain on paper towels; serve immediately with barbeque sauce

For the Barbeque Sauce (will have extra sauce left over):

Chef’s Note: This is best made in advance, to allow the flavors to marry.

Amt    Ingredient
4 ozs.         diced bacon
1         diced shallot
2         minced garlic cloves
4 ozs.         red wine vinegar
2 ozs.         brown sugar
1/4 cup     molassas
2 tbsp.     honey
pinch         black pepper
pinch         Lawry’s salt
2 cups     ketchup
2 tbsp.     yellow mustard

Procedure:
• Render bacon until crisp.
• Add shallots and garlic; cook until lightly colored. Add all other ingredients except ketchup and mustard; let simmer until reduced by half.
• Add ketchup and mustard; reheat slowly before serving.