Oysters, Three Ways
Ingredients
- For the Oysters ⓘ
- 6 oysters ⓘ
- 1 quart buttermilk ⓘ
- 1 teaspoon hot sauce
- salt and pepper ⓘ
- 1 cup cornmeal ⓘ
- 1 cup cornflour ⓘ
- 1 cup all-purpose flour
- salt and pepper
- cayenne pepper ⓘ
- For the Fried Garnish ⓘ
- 1 tarragon, sprig ⓘ
- 1 pickled pearl onion
- capers, fried
- For the Lemon Aioli ⓘ
- 3/4 cup mayonnaise ⓘ
- 1 tablespoon fresh lemon juice ⓘ
- 1/4 teaspoon lemon zest
- salt and pepper ⓘ
Instructions
- Fried Oyster:
- Mix buttermilk and hot sauce. Shuck a fresh, local oyster and drench it in the mixture.
- Make butter from AP flour and cornmeal, then toss the drenched oysters in the batter.
- Flash fry the oysters in very hot oil until they are golden brown. Dust them with salt, pepper and cayenne.
- Serve on the half shell.
- Top with Lemon Aioli and Fried Garnish.
- Lemon Aioli:
- In a bowl add mayonnaise, lemon zest and salt, pepper, mix together.
- Fried Garnish:
- Drain capers and fry in a hot oil for a few minutes.
- Finally add few slices of pickled pearl onion and some tarragon.
- Grilled Oyster:
- In a bowl add 1 cup of softened butter, add lime juice, green chopped onions and hot sauce. Mix together and add a teaspoon of chili lime butter mixture to oysters.
- Place Oyster on the hot grill until butter melts.
- Add green onions as garnish.
- Raw Oyster:
- Add few drops of hot sauce, green onion oil, salt and pepper, a little bit of caviar and finish it with fresh dill.
Nutrition & Diet Analysis (per serving)
784
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).