Taste // High Spot

Photography // Angie Myers

Published // The Shore Life

Buffalo Oysters



  • 6 extra select oysters
  • 1 seasoned flour (9 parts flour, 1 part Old Bay)
  • Peanut Oil
  • 1/2 cup Crystal’s Louisiana Hot Sauce

Coat oysters in hot sauce, then dredge them in seasoned flour. Flash fry at 375 degrees for 45 seconds to a minute.

Ranch Dressing

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 tsp. dried chives
  • 1/2 tsp. dried parsley
  • 1/2 tsp. dried dill weed
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/8 tsp. salt
  • 1/8 tsp. ground black pepper

In a large bowl, whisk together mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

Buffalo sauce

  • 1 pinch of garlic
  • 1 roasted red pepper
  • 1 cup of Crystal’s Louisiana Hot Sauce
  • 1/4 lb. butter

Combine all ingredients in a pot and bring to a boil. Puree until desired thickness is reached.

Serve on a chiffonade of Romaine lettuce, with a drizzle of ranch dressing atop the lettuce, the oysters arranged in the center and a drizzle of buffalo sauce over the oysters. Finish with crumbled blue cheese.