Cornmeal battered oysters on the half shell

8 Servings

Ingredients

Quantity Ingredient
32 Oysters; shucked (reserve half of the shells)
1 cup Milk
2 cups Cornmeal
1 teaspoon Salt
¼ teaspoon Cayenne
3 tablespoons Unsalted butter
⅔ cup Onion; julienned
⅔ cup Celery; julienned
⅔ cup Carrot; julienned
Salt and pepper
14 cups Vegetable oil for deepfrying
Tartar sauce
3 Sweet gherkins; finely chopped
2 Shallots; finely chopped
Yolk of 1 hardboiled egg; sieved or finely chopped
1 tablespoon Capers; finely chopped
2 tablespoons Fresh parsley leaves; finely chopped
2 tablespoons Grated onion
1 tablespoon Fresh tarragon; finely chopped -or-
1 teaspoon Dried; crumbled
1 tablespoon Fresh chervil; finely chopped -or-
1 teaspoon Dried; crumbled
1½ teaspoon Dijon mustard
½ teaspoon Grated lemon peel
Salt and pepper
1½ cup Homemade or prepared mayonnaise

Directions

Combine cornmeal, salt and cayenne in a shallow bowl.

Dip oysters in milk then dredge in cornmeal mixture. Arrange oysters on a baking sheet or tray and chill 30 minutes.

Melt butter in a saucepan over mediumlow heat. Add onions, celery and carrots and cook, covered, until softened, about 5 minutes. Season lightly with salt and pepper. Heat oil in a deepfat fryer or large, heavy pot to 365 degrees. Add oysters, in batches, and fry 40 seconds until golden brown. Scoop up with a slotted spoon and drain on paper towels. Arrange cleaned oyster shells on serving platter. Fill each shell with 1 teaspoon of vegetable mixture. Top with oysters and a spoonful of tartar sauce.

Yield: 8 servings

Tartar sauce: Fold gherkins, shallots, egg yolk, capers, parsley, onion, tarragon, chervil, mustard and lemon zest into mayonnaise; season to taste with salt and pepper.

Yield: about 2 cups

Notes: Thanksgiving Special with Drew Nieporent Recipe by: TVFN Show #TGSP94

Posted to MC-Recipe Digest V1 #921 by Sue <suechef@...> on Nov 23, 1997

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