- Appetizers
- Barbecue & Grilling
- Beans & Grains
- Breads & Biscuits
- Candy & Snacks
- Canning
- Casseroles
- Cookies & Brownies
- Crockpot
- Desserts
- Drinks
- Eggs & Dairy
- Ethnic Dishes
- Fruits
- Garlic
- Holiday Favorites
- Low Carb
- Meat Dishes
- Pancakes & Muffins
- Pasta
- Pies & Pastries
- Pizza
- Salads
- Sandwiches
- Sauces & Marinades
- Seafood & Fish
- Side Dishes
- Soups & Stews
- Vegetables
- Vegetarian
Fried Oysters with Tomato Corn Sauce
Summary
| Yield | 0 |
|---|---|
| Recipes | Oysters |
Description
Fried Oysters with Tomato Corn Sauce
Ingredients
-
2 whole eggs
-
1 3/4 cup olive oil
-
3 Italian plum tomatoes, peeled and chopped
-
2 ears corn, removed from the cob and blanched
-
1/2 cup green onions
-
1 tsp. minced garlic
-
1 juice of lemon
-
1 Tbs. Dijon mustard
-
salt & pepper
-
24 freshly shucked oysters, liquid drained
-
1 cup cornmeal
-
1 cup masa harina
-
vegetable oil for frying
Instructions
Combine the eggs, garlic, lemon juice and Dijon in a food processor. With the machine running, slowly pour in the olive oil in a steady stream. (After all the oil is incorporated the mixture should resemble a light mayonnaise. Season the mixture with salt and pepper. Remove the mayonnaise from the machine and place in a mixing bowl. Fold in the tomatoes, corn, and green onions. Place the tarter sauce in the refrigerator until ready to use. In a mixing bowl, combine the cornmeal and masa harina together. Season the flours with salt and pepper. Dredge a couple of oysters at a time in the flour. Fry the oysters in the hot oil until the oysters start to curl, crispy and golden brown, about 2-3 minutes. Fry the oysters in batches. Remove the oysters from pan and drain on a paper lined plate. Season with salt and pepper. Serve the fried oysters with the tarter sauce.
- Login or register to post comments
- Printer-friendly version


