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.


    •  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


  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.

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