Served with bourbon barbecue sauce and blue cheese rémoulade, these fried oysters offer delicious little bursts of flavor that will delight party guests. You'll want to make the barbecue sauce a few hours in advance to allow the flavors to meld, the rémoulade can be made just before serving, and the oysters, ideally, should be shucked and fried to order.
Note: Bourbon barrel aged soy sauce in specialty stores and bourbon barrel smoked paprika can be found in specialty stores or online. Sorghum is a sweetener that is similar to maple syrup; if you can't find sorghum, feel free to use maple syrup, honey, or molasses instead.
Combine all ingredients with a whisk in a stainless steel bowl. Let the flavors develop for a few hours before use.
In a mixing bowl, combine all of the ingredients. Store in an airtight container until ready to use.
Combine the flour, Old Bay seasoning, smoked paprika, and dry mustard in a mixing bowl. Season with salt and pepper, to taste, and mix well.
In a deep frying pan, heat about 1 inch oil to 350 degrees.
Remove the oysters from the shells and coat them in the seasoned flour. Place the seasoned oysters in the hot oil until golden brown, about 1 minute. Drain and toss with 2 cups of the bourbon barbecue sauce. Place the oysters back in the half shell and top each with 3 dollops of blue cheese rémoulade.