Crispy Oysters at Dine

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Crispy Oysters at Dine

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Chef David Garrido's Crispy Oysters at Dine, inside the Radisson Austin.


  • Canola Oil for frying
  • Buttermilk for dredging
  • All-purpose flour for dredging 
  • 16  oysters, shucked 
  • 16  nacho chips
  • 1/2 cup  pico de gallo
  • 1/2 cup spicy mayo

Recipe Info

  1. In a small skillet, pour in canola oil to a depth of 1 inch and heat to 375 degrees F. 
  2. Put the buttermilk and flour into 2 shallow bowls. 
  3. Coat the oysters with the buttermilk, then dip them in the flour. 
  4. When the oil is hot, slip in the oysters, a few at a time, and fry for 45 seconds to 1 minute, or until lightly browned. Transfer the oysters to paper towels to drain. Keep warm until all are cooked.
  5. To serve, put a heaping teaspoonful of Pico de Gallo on each chip, and fried oysters. Top each with a heaping teaspoonful of spicy mayo. Serve immediately.

Photo Credit: Ashlyn Allison

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