Chesapeake Chef: Fried Oysters

Fried Oysters

Blackwall Hitch Annapolis and Alexandria, Va.

Blackwall Hitch opened their first restaurant in the Eastport neighborhood of Annapolis in May 2014. They soon expanded with a second location on Old Town Alexandria’s waterfront a year later. What makes them so successful? A classic American menu that’s both familiar and elevated; a locally sourced, seasonal approach to menus, which change frequently; and a chic, nautical-inspired vibe that runs through each location.

Take their fried oysters, courtesy of Daniel Hlusak, culinary director of Titan Hospitality Group. This recipe takes a simple dish—buttermilk fried oysters—and upgrades it with a corn salsa, tangy cherry pepper remoulade and pickled chilies. Make the components in advance, and then serve with hot oysters, fried on the spot.

The inviting Wine and Oyster Bar at Blackwall Hitch in Alexandria

FRIED OYSTERS

OYSTERS 6 each local oysters 1 cup buttermilk 1 cup dredging flour

CORN SALSA 1 ear sweet corn 1 teaspoon red onion ½ teaspoon each red and green pepper ¼ teaspoon jalapeno 3 stems cilantro 2 chives ½ teaspoon lemon juice 1/8 teaspoon lime juice 1 teaspoon olive oil 4 each cherry tomato Salt and pepper

CHERRY PEPPER REMOULADE 1 teaspoon gherkin 1 teaspoon caper 1 teaspoon yellow onion 2 Tbsp cherry pepper 2 cloves garlic ½ roasted red pepper 1 cup mayonnaise 1 teaspoon lemon juice 1 teaspoon chopped parsley Salt and pepper

PICKLED CHILIES 2 Fresno chilies 2 Tbsp white vinegar 2 Tbsp sugar 1 teaspoon salt 1 cup ice In order of preparation: FOR PICKLED CHILIES Bring vinegar and sugar to a simmer, set aside and add ice. Slice chilies and set in liquid for minimum 2 hours.

FOR REMOULADE Place gherkin, caper, onion, cherry pepper, garlic and red pepper into food processor and blend until paste. Transfer into mixing bowl, add remaining ingredients and fold together. Chill for at least an hour.

FOR CORN SALSA Shuck and kernel corn. Roast or sauté to char. Dice onion and peppers, chop herbs, quarter tomato, combine all ingredients. Set aside at room temperature. FOR OYSTERS (COOK LAST AND SERVE HOT) Bring 2 quarts vegetable oil to 350 degrees. Do not fill pot more than halfway up with oil. Place oysters in buttermilk, then dredge in flour. Fry 2 mins until set.

PLATING Place the corn salsa as a base on the plate. Wash the bottoms of the oyster shells, place fried oysters inside shell. Dot with remoulade, add pickled chilies (and perhaps a splash of chopped parsley) and enjoy!