RECIPES - MAIN COURSE

CORNMEAL ENCRUSTED OYSTERS

Serves 6 - 8

Fried oysters are a perennial favorite and are a welcome addition to a variety of dishes. Whether they are served in salads, Po’ Boy sandwiches or by themselves with a little bit of cocktail or tartar sauce, there are never any leftovers.

CORNMEAL ENCRUSTED OYSTERS

INGREDIENTS

24Sequim Bay oysters, freshly shucked
1 1/2cups yellow cornmeal
1/2cup flour
2teaspoon salt
1/2teaspoon cayenne pepper
1/2teaspoon black pepper
1cup buttermilk

DIRECTIONS

  • Preheat oven to 450F degrees.
  • Drain oysters completely.
  • In a shallow dish or pie plate, mix cornmeal, flour, salt, cayenne and pepper. Pour buttermilk into a separate bowl.
  • Dip the oysters into the buttermilk, then into the cornmeal, taking care not to build up too thick a crust. Place fully coated oysters onto a lightly oiled baking sheet. Bake (or fry in smoking hot vegetable oil) until golden brown on their bottoms, abut 10 minutes, then turn over and bake an additional 10 minutes.
  • Serve with SPICY COCKTAIL SAUCE (see CONDIMENTS)
PRINTER FRIENDLY RECIPE
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