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  • Cornmeal Battered Oysters On The Half Shell

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    Cornmeal Battered Oysters On The Half Shell
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 32 x Oysters, shucked (reserve half of the shells)
    • 1 c. Lowfat milk
    • 2 c. Cornmeal
    • 1 tsp Salt
    • 1/4 tsp Cayenne
    • 3 Tbsp. Unsalted butter
    • 2/3 c. Onion, julienned
    • 2/3 c. Celery, julienned
    • 2/3 c. Carrot, julienned Salt and pepper
    • 14 c. Vegetable oil for deepfrying Tartar sauce
    • 3 x Sweet gherkins, finely minced
    • 2 x Shallots, finely minced Yolk of 1 hardboiled egg, sieved or possibly finely minced
    • 1 Tbsp. Capers, finely minced
    • 2 Tbsp. Fresh parsley leaves, finely minced
    • 2 Tbsp. Grated onion
    • 1 Tbsp. Fresh tarragon, finely
    • 1 tsp Dry, crumbled
    • 1 Tbsp. Fresh chervil, finely
    • 1 tsp Dry, crumbled
    • 1 1/2 tsp Dijon mustard
    • 1/2 tsp Grated lemon peel Salt and pepper
    • 1 1/2 c. Homemade or possibly prepared mayonnaise

    Directions

    1. Combine cornmeal, salt and cayenne in a shallow bowl.
    2. Dip oysters in lowfat milk then dredge in cornmeal mix. Arrange oysters on a baking sheet or possibly tray and refrigerate30 min.
    3. Heat butter in a saucepan over mediumlow heat. Add in onions, celery and carrots and cook, covered, till softened, about 5 min. Season lightly with salt and pepper. Heat oil in a deepfat fryer or possibly large, heavy pot to 365 degrees. Add in oysters, in batches, and fry 40 seconds till golden. Scoop up with a slotted spoon and drain on paper towels. Arrange cleaned oyster shells on serving platter. Fill each shell with 1 tsp. of vegetable mix. Top with oysters and a spoonful of tartar sauce.
    4. Yield: 8 servings
    5. 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.
    6. Yield: about 2 c.

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