The Chef: Dee Hernandez
The Restaurant: Papa’s Raw Bar in Lighthouse Point
The Dish: Grilled Oysters with Cajun Fries

For Oysters:
2 dozen fresh oysters
1 lb. soft unsalted butter
1 tbs. Cajun Seasoning (or to taste)
6 cloves of fresh chopped garlic
2 oz. fresh chopped parsley
2 tbs. chopped scallions

For Cajun Fries:
4 Idaho potatoes cut into quarter wedges (or smaller)
1 cup all purpose flour
2 cups vegetable oil
2 tbs. Cajun Seasoning (or to taste)
2 tbs. grated parmesan cheese (or to taste)

Method of Preparation:
-Start by quartering the potatoes into wedges with the skin on (or cut them into smaller wedges- depending on the size of the potato). Toss them in flour and then fry them in vegetable oil at 350 degrees for about 5 minutes.

-When they’re golden brown, toss them in Cajun Seasoning (to taste) and set aside.

– Rinse the oyster shells and then shuck them. To open them, find the spot on the end where you can wedge your knife, then twist the oyster shell open. Run the knife under the oyster meat to loosen from the shell. If an oyster is already open or dried out, don’t use it!!

– For the seasoned butter- add chopped parsley, scallions, Cajun Seasoning, and chopped garlic to soft unsalted butter and mix well. Dab a spoonful of the seasoned butter on top of each oyster and put them under the broiler or on the grill for 5 minutes. When the butter is melted, take the oysters out of the oven or off the grill and sprinkle parmesan cheese over them. Put them back in the oven (or on the grill) for another 45 seconds or so until the cheese turns golden brown.

To Plate:
Plate with more melted butter over the top of the oysters serve with the Cajun Fries on the side.

Serving suggestion: Chardonnay

Serves: 2

Papa’s Raw Bar
4610 North Federal Highway
Lighthouse Point, FL 33064

Bring in a printed copy of the recipe and get 10 percent off the bill for your meal now through Aug. 17.


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