Serves people

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Oysters With Pepper Butter


  • Sauce:
  • 2 oz. Louisiana hot sauce
  • 1 tsp. lemon juice
  • 2 Tbs. dry white wine
  • 1 stick butter, softened
  • 36 oysters
  • 1 1/2 cups corn flour (Fish-Fri)
  • 2 Tbs. salt-free Creole seasoning
  • 2 Tbs. salt
  • Canola oil for frying
  • 1/4 cup blue cheese dressing, or crumbled blue cheese
  • Crumbled crisp bacon for garnish
  • French bread, cut into half-inch-thick slices and toasted


Make the sauce first. Bring the liquid ingredients to a light boil in a small saucepan. Reduce by about a third.

Remove the pan from the heat. Whisk in the butter, a tablespoon or so at a time, until you have a creamy-looking, orange sauce. Keep warm, but don't keep it on a continuous burner.

Heat the oil to about 375 degrees.

In a bowl, add the Creole seasoning and salt to the corn flour and mix with a fork. Toss the oysters in the mixture to coat, and shake off the excess flour.

Fry the oysters until plump and light brown. Drain.

Serve the oysters on a piece of buttered French bread, drizzled with the sauce, and a ramekin of the blue cheese dressing for dipping. Crumble bacon over the oysters to garnish.