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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