Upperline's Oysters St. Claude

Upperline's Oysters St. Claude

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.Todd Coleman

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
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.