Fried Oysters with Tomato Corn Sauce

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Fried Oysters with Tomato Corn Sauce

Fried Oysters with Tomato Corn Sauce


  • 2 ears corn removed from the cob and blanched
  • 3 Italian plum tomatoes peeled and chopped
  • 1 3/4 cup olive oil
  • 2 whole eggs
  • vegetable oil for frying
  • 1 cup masa harina
  • 1 cup cornmeal
  • 24 freshly shucked oysters liquid drained
  • salt & pepper
  • 1 Tbs. Dijon mustard
  • 1 juice of lemon
  • 1 tsp. minced garlic
  • 1/2 cup green onions


  • 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.

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