Select Another Restaurant...

COAST

39 D John Street, Charleston, SC 29403
843-722-8838

Info Reservations Menus Recipes Map Chef Bio Restaurant Website

Cornmeal Oysters

Prepares 30 Oysters

Ingredients for Papaya Coulis

1 Papaya, diced & remove seeds
1/4 cup Champagne Vinegar
3 tbsp Sugar
4 leaves Basil, chiffonade

Ingredients for Tropical Salsa

1 Mango, diced
1 Papaya, diced
1 Jalapeno, diced & remove seeds
1/2 bunch Cilantro, chiffonade
1/2 Red Bell Pepper, diced
3 Green Onions, chopped finely (green part only)
2 Limes, juiced
1 Orange, juiced
Salt & Pepper

Ingredients for Breading

1 cup Cornmeal
1 cup Panko Breadcrumbs
1 cup Flour
1 tsp Cayenne Pepper
1 tsp Paprika
1 tbsp Kosher Salt

Ingredients for Oysters

30 pre-shucked Oysters, from local fishmonger
Buttermilk, for soaking

Method for Papaya Coulis

• Combine all ingredients together in a small saucepan.
• Cook over low heat until you achieve a syrup like consistency.
• Purée in a blender and add salt if needed.

Method for Tropical Salsa

• Combine all ingredients together and season with salt and pepper.

Method for Breading

• Combine all ingredients and mix well.

Method for Cornmeal Oysters

• To fry the oysters, soak them in buttermilk for 5 seconds.
• Next, coat them in the panko-cornmeal mixture.
• Fry them immediatley in 375º oil (vegetable or peanut) for 30 seconds exactly. No longer!
• Remove the oysters and place them on a paper towel briefly to drain the grease.

To Plate

• Place a small pile of the tropical salsa in the center of a plate.
• Place 5 small dots of the papaya coulis around the plate.
• Put the oysters on top of the papaya coulis and top each oyster with a dot of lumpfish caviar.
• Serve immediately.

Our Social Media Pages

Facebook Twitter Pinterest Google Plus

Our App Stores

Apple Store