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Fried Oysters and Hand Cut Fries


  • 1 dozen freshly shucked oysters (we recommend Wittman Wharf)

  • 3 cups buttermilk

  • 1.5 tsp hot sauce

  • 2 cups all-purpose flour

  • 2 Tbsp Londonderry Spice Blend

  • 4-5 russet potatoes

  • Canola or vegetable oil for frying


  1. Cut potatoes lengthwise into ½ inch thick sticks. (Do not remove the peel)
  2. Place potatoes in a cold-water bath, completely submerged for at least one hour.
  3. While potatoes are soaking, mix together buttermilk and hot sauce in a medium size bowl.
  4. Shuck your oysters and toss them in the buttermilk mixture. Let them marinade for 30 minutes.
  5. After fries and oysters have soaked and marinated for the proper amount of time, heat oil in a large Dutch oven or cast-iron skillet. You will want about 2-3 inches of oil in the pan.
  6. Mix together the flour and Londonderry spice blend in another medium size bowl.
  7. Once oil has reached 325-350 degrees, fry your potatoes for 10-15 minutes. You may have to do this in batches to allow room for them to crisp. Take a slotted spoon or tongs and place them on a plate lined with paper towels.
  8. Toss with sea salt to your liking.
  9. Take your marinated oysters and toss them into the flour mixture. Make sure they are fully coated.
  10. Using the same oil as the fries, place 3-4 oysters in the hot oil and cook until crispy. 3-4 minutes total. Make sure not to crowd them.
  11. Place oysters on a paper towel lined tray to cool slightly.
  12. Plate your fries and oysters and enjoy!
  13. Serve with a yummy tartar or remoulade sauce.