| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Vegetables | Valentine’s, Seafood | 2 | Servings | |
INGREDIENTS
| Spicy Sauce: | ||
| 1/4 | c | Mayonnaise |
| 1 | tb | Ketchup |
| 1 | ts | Dijon mustard |
| 1 | Green onion(green part only) finely chopped | |
| Oysters: | ||
| 1 | Container (8 oz.) shucked oysters, drained, or 1 can | |
| (8 oz.) oysters, drained | ||
| 3 | tb | Yellow cornmeal |
| 1/2 | ts | Salt |
| 1/8 | ts | Dried thyme |
| 1 | tb | All-purpose flour |
| 1 | Egg, lightly beaten | |
| 1/2 | c | Vegetable oil |
INSTRUCTIONS
To prepare Spicy Sauce: In a small bowl, combine mayonnaise, ketchup, Dijon mustard and green onion; mix well. Cover and refrigerate until ready to serve. To prepare Oysters: Rinse oysters under cold water and pat dry with paper towels. In a small bowl, combine cornmeal, salt and thyme. Place flour in another small bowl and egg in a third small bowl. Dip each oyster lightly into flour, then in egg, shaking off excess; coat on both sides with the cornmeal mixture and transfer to a dinner plate. Meanwhile, in a small skillet, heat oil over medium heat. Fry oysters in hot oil 1 minute on each side, or until crisp and golden brown. Drain on paper towels. To serve, spear with red toothpicks and dip in the Spicy Sauce. Yield: 2 servings. Typed in MMFormat by cjhartlin@msn.com Source: Mr. Food's Easy Cooking March/April 99 Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 4, 1999
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