From chef Aaron Deal of the River and Rail in Roanoke, Virginia
Chow Chow Vinegar
⅓ cups chow chow
¾ cups apple cider vinegar
2 tablespoons Sriracha chili sauce
¼ teaspoon red pepper flakes
2 teaspoons salt
25 oysters, shucked
1 quart buttermilk (whole fat preferred)
2 cups all-purpose flour
2 teaspoons onion powder
1 teaspoon fine sea salt
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
For chow chow vinegar, combine all ingredients and mix well. Allow to sit for a day.
Set a deep fat fryer to 350 degrees. Marinate shucked oysters in buttermilk for up to an hour.
Mix flour, onion powder, garlic powder, salt, and peppers for breading. Double bread (take oysters from buttermilk to flour mixture and back again) and gently lower into fryer. Note: Do not bread ahead of time as flour and oysters will get gummy and stick together.
Cook in fryer for approximately 45 seconds−1 minute and serve immediately.