Barbecue Oysters

Barbecue Oysters
Staff Writer
Barbecue Oysters

Lilly's

Barbecue Oysters

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.

Click here to see Mardi Gras: The Feast Before the Fast.

Notes

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.

Directions

For the bourbon barbecue sauce

Combine all ingredients with a whisk in a stainless steel bowl. Let the flavors develop for a few hours before use.

For the blue cheese rémoulade

In a mixing bowl, combine all of the ingredients. Store in an airtight container until ready to use.

For the oysters

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.

Nutrition

Calories per serving:

748 kcal

Daily value:

37%

Servings:

4
  • Carbohydrate, by difference 112 g
  • Protein 23 g
  • Total lipid (fat) 25 g
  • Vitamin A, IU 6684 IU
  • Vitamin A, RAE 505 µg
  • Vitamin B-12 3 µg
  • Vitamin B-12, added 2 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 16 mg
  • Vitamin D 49 IU
  • Vitamin E (alpha-tocopherol) 6 mg
  • Vitamin K (phylloquinone) 140 µg
  • Alanine 1 g
  • Apigenin 16 mg
  • Arginine 1 g
  • Ash 8 g
  • Aspartic acid 1 g
  • Betaine 8 mg
  • Calcium, Ca 229 mg
  • Carotene, alpha 158 µg
  • Carotene, beta 3152 µg
  • Cholesterol 67 mg
  • Choline, total 47 mg
  • Cryptoxanthin, beta 738 µg
  • Fatty acids, total monounsaturated 5 g
  • Fatty acids, total polyunsaturated 5 g
  • Fatty acids, total saturated 5 g
  • Fiber, total dietary 10 g
  • Folate, DFE 318 µg
  • Folate, food 65 µg
  • Folate, total 259 µg
  • Folic acid 167 µg
  • Fructose 2 g
  • Glucose (dextrose) 2 g
  • Glutamic acid 2 g
  • Glycine 1 g
  • Iron, Fe 15 mg
  • Isoleucine 1 g
  • Kaempferol 10 mg
  • Leucine 1 g
  • Lutein + zeaxanthin 1538 µg
  • Lycopene 2 µg
  • Lysine 1 g
  • Magnesium, Mg 133 mg
  • Maltose 1 g
  • Manganese, Mn 2 mg
  • Myricetin 1 mg
  • Niacin 10 mg
  • Pantothenic acid 1 mg
  • Phenylalanine 1 g
  • Phosphorus, P 409 mg
  • Phytosterols 19 mg
  • Potassium, K 1129 mg
  • Proline 1 g
  • Quercetin 13 mg
  • Retinol 205 µg
  • Riboflavin 1 mg
  • Selenium, Se 26 µg
  • Serine 1 g
  • Sodium, Na 2439 mg
  • Starch 49 g
  • Sucrose 4 g
  • Sugars, total 32 g
  • Thiamin 1 mg
  • Tocopherol, gamma 3 mg
  • Valine 1 g
  • Vitamin D (D2 + D3) 1 µg
  • Vitamin D3 (cholecalciferol) 1 µg
  • Water 157 g
  • Zinc, Zn 4 mg
Powered by USDA