Zippy buffalo sauce isn’t just for chicken. We drizzled it onto hot-from-the-fryer shrimp and oysters for a flavor explosion.
Buffalo Fried Shrimp and Oysters
Makes 6 to 8 servings
- 1 pound fresh jumbo shrimp, peeled and deveined (tails left on)
- 2 (8-ounce) containers shucked fresh oysters, drained
- 1¼ cups whole buttermilk
- ½ cup plus 2 tablespoons hot sauce, divided Vegetable oil, for frying
- 1 cup self-rising white cornmeal mix
- 1 cup plain yellow cornmeal
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ cup unsalted butter
- 2 tablespoons distilled white vinegar
- 2 teaspoons Worcestershire sauce
- ⅛ teaspoon garlic powder
- Celery, for serving
- In a large nonreactive bowl, combine shrimp, oysters, buttermilk, and 2 tablespoons hot sauce. Cover and refrigerate for 2 hours.
- In a large, deep cast-iron skillet, Dutch oven, or fish fryer, pour oil to fill halfway, and heat over medium-high heat until a deep-fry thermometer registers 350°.
- Meanwhile, in a medium bowl, whisk together cornmeals, paprika, and salt. Drain shrimp and oysters, discarding liquid. Working in batches, dredge shrimp and oysters in cornmeal mixture, gently patting to adhere. Gently shake off excess, and place on a wire rack. Let stand for 20 minutes.
- Meanwhile, in a small cast-iron skillet, bring butter, remaining ½ cup hot sauce, vinegar, Worcestershire, and garlic powder to a boil over medium heat, stirring occasionally. Keep warm over low heat.
- Fry shrimp and oysters in batches, turning occasionally, until golden brown, 2 to 3 minutes. Using a slotted spoon or spider, carefully remove shrimp and oysters, and let drain on a clean wire rack.
- Just before serving, drizzle hot sauce mixture onto shrimp and oysters; serve with celery.