Recipe courtesy of Louisiana Kitchen & Culture

Ingredients:

36 shucked fresh Louisiana oysters
3/4 c. sweet, thick Chinese or Indonesian soy sauce
2 oz. Chile-garlic sauce
2/3 c. self-rising flour
2/3 c. self-rising yellow corn meal
2/3 c. self-rising white corn meal

Method:

1 tbsp. salt
1 tbsp. freshly ground black pepper
1/2 g. (approximately) peanut oil
1 c. sweet chile sauce
1 bunch fresh basil leaves, cut into thin strips 1/4 c. toasted sesame seeds

Strain the oyster liquor into a container to remove grit and refrigerate or freeze for future use.
Set the oysters aside. Combine the soy sauce with the chile-garlic sauce and mix well. Set aside. In a small bowl, evenly combine the flour and the yellow and white corn meals and season with salt and pepper. Dredge each of the oysters in the flour mixture, lightly coating them, then gently shake them to remove excess flour. Set aside.

Place a large, heavy pot or Dutch oven no more than one-third full of peanut oil over high heat (or, set a deep fryer to 350°F). Set the oven temperature to 200°F. Line a baking sheet with paper towels and place it in the oven. When the oil reaches the correct temperature, use tongs to drop each oysters in the hot oil and fry until golden. Using a slotted spoon, transfer the oysters to the warm oven until all of them have been fried. On each serving plate, pool equal amounts of the combined soy and chile-garlic sauces. Place an oyster on each puddle of sauce. Spoon some of the sweet-chile sauce on top of each oyster. Sprinkle each oyster with some of the basil strips and sesame seeds.