Name: Cornmeal Battered Oysters on the Half Shell
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

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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