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| Horseradish Fried Oysters with a Salad of Baby Spring Greens and a Tomato Vinaigrette |
| Serves 4 |
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| Ingredients |
24 Select oysters
1 1/2 C Flour
2 Eggs
8 T Horseradish, Prepared, squeezed of all juices
1 1/2 C Bread Crumbs
1/2 C Parmesan Cheese
1 t Black Pepper
1 t Salt
48 oz Peanut or Vegetable Oil
6 oz Baby Spring Lettuces (Found in speciality grocery stores) |
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| Ingredients For Vinaigrette |
1 T Dijon Mustard
2 oz Cidar Vinegar
3 oz Extra Virgin Oilive Oil
3 oz Salad oil
1 T Red Onion, minced
1 T Red Pepper, minced
1 T Parsley, minced
1 C Tomatoes, peeled, seeded and diced
1/2 t Garlic, minced
Salt and pepper to taste
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Method:
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- In a small stainless steel or glass mixing bowl, mix together the mustard and the vinegar to combine.
- Mix the oils together and place in a pourable cup.
- Starting with a slow steady stream, whip the oil into the mustard and vinegar mixture using a wire whisk.
- Do not add the oil too fast or the emulsion will not take place.
- When all of the oil is incorporated, add the minced vegetables, herbs and spices.
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| To Serve: |
- Pour the oil into a heavy bottomed pot and heat gradually to 350 degrees. A candy thermometer works well to see how hot your oil is.
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| Method |
| Wash the oysters 2-3 times in cold water to remove all of the dirt from the shell.
Shuck the oysters and drain them of all of their liquid, reserve.
Assemble the breading for the oysters by placing the flour in a separate container.
Squeeze the horseradish of all of its juice and mix together with the eggs, and keep in a separate container.
Mix together the bread crumbs, parmesan, salt and black pepper for the final stage of the breading process and keep in a separate container.
Wash and spin dry the lettuces. Reserve
Bread the oysters by first placing 4 oysters in the flour until well coated. Shake off all of the excess.
Then dip them in the horseradish and egg mixture.
Finally dip them in the bread crumb mixture, toss around until all of the oysters are completely coated.
Continue this process until all of the oysters are breaded.
Toss the lettuce with half of the vinaigrette and place an equal amount in the center of four plates.
Gently place the oysters in the hot oil one at a time up to 12 each. Fry for less than a minute until they are golden in color.
Continue to do so until all of the oysters are cooked.
Place them immediately on absorbent paper and keep warm.
Place the oysters around the salad and drizzle some of the remaining vinaigrette around.
Serve immediately. |
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