Upperline’s Oysters St. Claude

Fried oysters are paired with a garlicky sauce in this toothsome appetizer served at Upperline, a restaurant in New Orleans’ Uptown neighborhood. This article first appeared in our April 2013 special feature on New Orleans.

Upperline’s Oysters St. Claude Upperline’s Oysters St. Claude
Fried oysters are paired with a garlicky sauce in this toothsome appetizer recipe served at Upperline, a restaurant in New Orleans' Uptown neighborhood.
Yield: serves 4-6

Ingredients

  • 12 cup parsley leaves
  • 3 tbsp. paprika
  • 1 tsp. sugar
  • 14 cup Crystal hot sauce
  • 3 tbsp. Worcestershire sauce
  • 20 cloves garlic, peeled
  • Juice and zest of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 8 tbsp. unsalted butter
  • Canola oil, for frying
  • 1 12 cups corn flour
  • 12 tsp. cayenne pepper
  • 24 bluepoint oysters, shucked

Instructions

  1. Purée parsley, paprika, sugar, hot sauce, Worcestershire, garlic, juice, zest, salt, and pepper in a food processor until smooth. Heat butter in a 10″ skillet over medium-high heat; add parsley mixture and cook until sauce thickens, 7 minutes. Heat 2″ oil in a 6-qt. saucepan until a thermometer reads 350°. Mix flour, salt, and cayenne in a bowl. Working in batches, toss oysters in flour and shake off excess; fry until crisp, 1-2 minutes. Transfer to paper towels to drain; season with salt. Serve with sauce on side, for dipping.