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  • Writer's pictureRhonda Morrison

Cooking up a Gulf Coast treasured tradition... oysters

Updated: Jun 15, 2020

My Angels on Horseback recipe and Remoulade recipe below. Enjoy! #foodfam #oysterrecipes #homechef #letscook #alwayslearning #quickrecipes #withme

Growing up in Louisiana, I have eaten my weight in oysters over the years. My parents had a shrimp boat out in Cameron Parish. After a weekend of dropping butterfly nets and dredging the ship channel, we’d come home with a seafood feast. My mother would shuck oysters right there on the boat. She rinsed them off and we would eat them straight out of the shell.

I personally am not a fan of shucking oysters. It is a potentially dangerous skill to develop. And why learn when Buddy’s Seafood in Matagorda, Bay City, and Wharton will sell them by the pint or gallon already shucked and in its liquor? I highly recommend going to a seafood market locally to buy oysters.

There are so many ways to whip up these treasures from the gulf. The most popular way to eat them is fresh and raw. A big trend along the coast is oyster shooters. Some restaurants add vodka to their recipe. But you can make these at home with raw shucked oysters, tomato or clamato juice, horseradish, a couple of dashes of Tabasco, and a squeeze of lemon. I prefer oyster shooters to oysters on the half shell because they are fun to make and much easier to eat.

My father and I like fried oysters best. We would frequent a restaurant in Lake Charles called Mr. D’s. They served bacon-wrapped oysters deep-fried with a spicy mayonnaise-based sauce. They were called Angels on Horseback and Daddy ordered them every time we went to Mr. D’s. So to make Daddy happy, I came up with my own version of Angels on Horseback and serve it with my Remoulade Sauce. He loves my recipe just as much as Mr. D’s recipe. And I hope your Daddy does, too!

My favorite way to eat fried oysters is in a Po’boy. I recently had a miraculous experience eating one of the best oyster Po'Boys in my life at Floyd's Seafood Cajun Restaurant in Cypress, Texas. My recipe to fry oysters is the same as my Angels on Horseback recipe but with no bacon. Fry up your oysters then get you a French roll, thinly sliced onion, shredded lettuce, sliced tomato, pickles, and some remoulade to make a traditional Fried Oyster Po’boy this summer. Here is to loving all that our coastline has to offer including fun in the sun.

Angels on Horseback

1 lb. center-cut bacon, not thick slice

1 lb. shucked oysters rinsed drained and patted dry

20 toothpicks

1 cup flour

1 tbsp. kosher salt

1 tbsp. pepper

1 egg beaten

Tabasco sauce

1 cup water

½ cup flour

½ cup cornmeal

2 tbsp. to ¼ cup Cajun seasoning

Rinse oysters under cold water and lightly pat dry with paper towels. Make a dredging station with three bowls. In the first bowl, add flour salt and pepper. In the second bowl whisk together water, egg, and Tabasco. In the third bowl, mix together flour, cornmeal, and Cajun seasonings. Cut bacon in half. Cut larger oysters in half. Roll oysters in bacon and toothpick to secure. Dredge oysters in flour salt and pepper. Remove and shack off excess. Dredge oysters in egg, water, and tobacco. Dredge oysters in cornmeal, flour, and Cajun seasoning. Deep fry at 375 degrees until browned and bacon is cooked. Approximately 5 -7 minutes. Drain on paper towels and serve with Remoulade Sauce.

Remoulade Sauce

1 ¼ cup mayo

¼ cup creole mustard

1 tbsp. paprika

2 tsp. Cajun seasoning

2 tsp. horseradish

1 tbsp. lemon juice

10 dashes tobacco

1-2 cloves of garlic pressed

Whisk together all ingredients and refrigerate until ready to serve.

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