Yesterday I got hungry mid-afternoon, and decided to take advantage of the 50 cent raw oyster deal that the Flying Fish runs on Sundays. I got a little creative with my oysters. Here’s what I did. I started, obviously, with a raw oyster:
I remember when I was a kid in school, and it was chili day in the lunchroom. Some of the kids crushed up saltine crackers inside their packets, and then dumped them in the chili and mixed them in. I’d never thought of doing it that way, but it seemed good. Yesterday I decided crushed crackers would make a good topping for oysters as well as chili.
Next it was time for a little hot sauce. The Fish has about five different bottles of hot sauce, in various flavors and heat levels, on each table. I selected Melinda’s Habanero Hot Sauce.
Since habanero is one of the spiciest of all peppers, only a few drops were necessary to do the trick.
I was by no means done adding peppers to my oyster, though. I had ordered a basket of fried jalapeno peppers for $2.99.
The peppers came with a cup of ranch dressing. I dipped a pepper slice in a generous portion of ranch, and then placed it atop the oyster.
Now the oyster was ready to eat. Pro tip if you do this: Make sure you get a good firm stab into the pepper as you pull the oyster out of its shell with your fork. If you don’t, the pepper will likely fall off the slimy oyster before it makes it to your mouth. I learned that on the very first one.
While at the Fish, I made note of a few other things on the menu that I want to come back and try.
- Gumbo and grits, $7.99
- Jambalaya, $8.99
- 18 oz. jumbo margarita. Didn’t notice the price. I guess the Fish will be my new go-to place for margaritas now that Rio Loco has closed.
That’ll do it for now. I may reverse my usual running order of Saucer then Goose because I may need to talk about BBQ with some people. I will have some team info to post tomorrow. I know people have been waiting on it.
Made it to heads-up at poker last night but didn’t win. Perhaps tonight will be my night.