| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Caprial2 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/2 |
c |
Cornmeal |
| 2 |
ts |
Dried thyme |
| 1 |
ts |
Dried oregano |
| 2 |
ts |
Garlic powder |
| 2 |
ts |
Onion powder |
| 1 |
ts |
Salt |
| 2 |
ts |
Freshly ground black pepper |
| 20 |
|
Freshly shucked oysters |
| 2 |
tb |
Olive oil |
| 4 |
|
French rolls |
| 1/4 |
c |
Cayenne aioli |
| 6 |
|
Leaves romaine lettuce; julienned |
INSTRUCTIONS
OYSTER FLOUR
To prepare the oyster flour, mix together the flour, cornmeal, thyme,
oregano, garlic powder, onion powder, salt, and pepper in a bowl.
Transfer the oyster flour to a large plate, and dredge the oysters in the
flour.
Heat the oil in one very large saute pan or two medium saute pans over high
heat until lightly smoking. Add the oysters and cook just until they are
browned, 3 to 4 minutes per side, depending on the size. Drain well on
paper towels.
Split each French roll in half and place 5 oysters on each roll. Drizzle
with cayenne aioli and top with lettuce. Serve warm.
Converted by MC_Buster.
Per serving: 356 Calories (kcal); 9g Total Fat; (23% calories from fat); 9g
Protein; 60g Carbohydrate; 0mg Cholesterol; 767mg Sodium Food Exchanges: 4
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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