On one side, the fear of the Lord does indeed mean a terror of God (threat-fear). We are unclean people, and we appear before the Almighty God who is morally pure. We are rightly ashamed before Him, and punishment would be completely just… But at the other end…is a fear reserved exclusively for those who have put their faith in Jesus Christ. This fear of the Lord means reverent submission that leads to obedience, and it is interchangeable with “worship,” “rely on ,” “trust,” and “hope in.” Like terror, it includes a knowledge of our sinfulness and God’s moral purity, and it includes a clear-eyed knowledge of God’s justice and his anger against sin. But this worship-fear also knows God’s great forgiveness, mercy, and love. It knows that because God’s eternal plan, Jesus humbled himself by dying on a cross to redeem his enemies from slavery and death. It knows that, in our relationship with God, he always says “I love you” first. This knowledge draws us closer to God rather than causing us to flee. It causes us to submit gladly to His lordship and delight in obedience. This kind of robust fear is the pinnacle of our response to God.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables, Eggs		T, H, A, N, K	8	Servings

INGREDIENTS

32		Oysters; shucked (reserve half of the shells)
1	c	Milk
2	c	Cornmeal
1	ts	Salt
1/4	ts	Cayenne
3	tb	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		Sweet gherkins; finely chopped
2		Shallots; finely chopped
		Yolk of 1 hardboiled egg; sieved or finely chopped
1	tb	Capers; finely chopped
2	tb	Fresh parsley leaves; finely chopped
2	tb	Grated onion
1	tb	Fresh tarragon; finely chopped -or-
1	ts	Dried; crumbled
1	tb	Fresh chervil; finely chopped -or-
1	ts	Dried; crumbled
1 1/2	ts	Dijon mustard
1/2	ts	Grated lemon peel
		Salt and pepper
1 1/2	c	Homemade or prepared mayonnaise

INSTRUCTIONS

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@sover.net> on Nov 23,
1997

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