Fried Oysters with Tomato Corn Sauce
Fried Oysters with Tomato Corn Sauce
Fried Oysters with Tomato Corn Sauce
Ingredients
- 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
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.
