| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Fish |
1 |
Servings |
INGREDIENTS
| 2 |
|
Egg yolks |
| 6 |
oz |
Anchor Steam beer |
| 2 |
tb |
All-purpose flour pinch of salt |
| 12 |
lg |
Oysters rock salt for bedding |
| 1/2 |
bn |
Spinach |
| 4 |
oz |
Mango Remoulade (recipes follows) |
| 1/2 |
c |
Corn oil |
| 1/3 |
c |
Flour |
INSTRUCTIONS
Mix egg yolks and beer. Whisk in flour and salt. Set aside for 15 minutes.
Shuck the oysters and arrange the shells on a bed of rock salt. Wash the
spinach and dry thoroughly. Roll the spinach leaves in bundles and slice
thinly to make a chiffonade. Line the oyster shells with the spinach. Put 1
tsp Mango Remoulade in each shell.
Heat about 1/4 cup corn oil in a large skillet on medium-high heat. Dredge
oysters in flour and dust of excess. Dip in beer batter and fry on both
sides until light brown. Drain on paper towels and place in shells. Drizzle
with remaining remoulade and serve. Serves 2-4.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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