Fried Oysters with Bacon, Garlic, and Sage

Ingredients:

2 cups rice flour
1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt
½ teaspoon cayenne pepper
24 large oysters, shucked
4 ounces slab bacon, cut into 1x¼-inch pieces
1 cup (2 sticks) unsalted butter, divided
6 garlic cloves, smashed, divided
8 sage leaves
Spicy mustard or hot sauce (for serving)

Preparation:

1.Whisk rice flour, salt, and cayenne in a medium bowl. Toss oysters in flour mixture to coat well, then top with a thin layer of dredge (make sure that none of the oysters are peeking out). Cover with plastic wrap and chill in dredge until ready to fry.

2.Cook bacon in a large skillet, preferably cast iron, over medium-low, stirring occasionally, until bacon is browned and crisp, 12–15 minutes. Transfer bacon to a small bowl with a slotted spoon.

3.Pour half of bacon fat into a small heatproof bowl or measuring cup and set aside. Add ½ cup butter to drippings in skillet and heat over medium-high. As soon as the butter is foaming, remove half of the oysters from dredge and shake off any excess. Add to skillet along with 3 garlic cloves and cook, gently shaking skillet to baste oysters with fat and turning oysters occasionally, until golden brown and crisp all over, about 5 minutes. Using a slotted spoon, transfer oysters and garlic to paper towels and let drain.

4.Pour off fat in skillet; discard. Wipe out the skillet and return to medium-high. Heat remaining ½ cup butter and reserved bacon fat in skillet. As soon as the butter is foaming, repeat the process with remaining oysters and garlic. Transfer to paper towels and let drain.

5.Cook sage in the same skillet just until crisp, about 30 seconds. Transfer to paper towels.

6.Arrange oysters and garlic on a platter and top with fried sage and bacon. Serve with mustard.

Do Ahead: Oysters can be dredged 4 hours ahead. Keep chilled.

NOTE: Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.