Buffalo Oysters (with a touch of kelp)

Buffalo Oysters (with a touch of kelp)

One of fried oysters’ many delicious secrets – at least when you fry them the way we’ve done here at Hama Hama for years, with a crackling thin crust and a shallow pan fry – is that you can treat the finished oysters just like a chicken wing. Case in point: they love buffalo sauce, especially when it has a touch of kelp in the seasoning.

Our Oyster Saloon team rolled this out prior to the Seahawks 2026 Super Bowl appearance - so there were two wins that week! Since then, this dish has become a regular on the menu. The Saloon uses deep fried oysters and makes its own sauce, so this recipe is in homage to what you can find for sale in our Stump Bar. 

This will make enough buffalo sauce for up to 2 pints (32 ounces) of shucked oysters. If you're buying one of our 1/2 gallon bags (64 ounces), double it.

Buffalo Fried Oysters

Serves however many you want it to serve. Maybe plan for 6 oysters per person for a main dish, but, you know: the world's your oyster. Go for it.

FOR THE SAUCE

  • ¾ cup tangy cayenne-based hot sauce – Frank's RedHot is the classic choice
  • 3 cloves garlic, finely grated (about 1 tablespoon total)
  • 2 packed tablespoons brown sugar
  • 1 tablespoon white or apple cider vinegar
  • 1 stick unsalted butter, cold, cut into 1/2" pieces
  • 1 tablespoon Kelp Ranch Seasoning from Barnacle Foods (optional)
  • Kosher salt to taste

TO FRY THE OYSTERS

TO SERVE

  • Fresh carrot and celery sticks
  • Tartar sauce

METHOD

First, prep your oysters. (Read more about our deliciously unorthodox style of pan-frying oysters here.) Put the oysters in a pot of water and bring the water to a boil. Once it boils, remove from heat and drain the oysters in a colander. Rinse them with water just so they're cool to the touch. Do not pat them dry as a little moisture is necessary for the breading to stick. Roll the oysters in the breading mix and place in the fridge for at least 20 minutes.

Meanwhile, prepare the buffalo sauce. In a saucepan, whisk together the hot sauce, grated garlic, brown sugar and vinegar. Bring to a simmer over medium heat. Whisk in the cold butter one piece at a time, letting it melt and emulsify before adding the next piece. Add the Kelp Ranch Seasoning, if you like – it will darken the sauce a bit but it adds a extra punch of flavor that goes really well with the oysters.

Reduce the heat to low and keep the sauce warm while you fry the oysters. In a cast iron pan (or other frying pan) heat about a 1/4 inch of oil until very hot. Fry the oysters in batches until deep golden brown. Remove them with tongs or a slotted spoon and drain them briefly on a paper towel or newspaper. Add a scoop of buffalo sauce to a mix bowl and toss the oysters in the sauce. (Do this in batches if needed).

Serve with fresh carrot and celery sticks and a side of tartar sauce.

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