| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | A, H, K, N, T | 8 | Servings | |
INGREDIENTS
| 32 | Oysters, shucked reserve | |
| half of the shells | ||
| 1 | c | Milk |
| 2 | c | Cornmeal |
| 1 | t | Salt |
| 1/4 | t | Cayenne |
| 3 | T | 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 | T | Capers, finely chopped |
| 2 | T | Fresh parsley leaves, finely |
| chopped | ||
| 2 | T | Grated onion |
| 1 | T | Fresh tarragon, finely |
| chopped -or- | ||
| 1 | t | Dried, crumbled |
| 1 | T | Fresh chervil, finely |
| chopped -or- | ||
| 1 | t | Dried, crumbled |
| 1 1/2 | t | Dijon mustard |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 442
Calories From Fat: 134
Total Fat: 15.2g
Cholesterol: 13.9mg
Sodium: 570.5mg
Potassium: 891.3mg
Carbohydrates: 67.8g
Fiber: 11.3g
Sugar: 15.7g
Protein: 13.2g