Sunday, July 16, 2017
NEW ORLEANS-STYLE OYSTERS
Most people are familiar with Oysters Rockefeller. The original recipe was created in 1899 by a chef at Antoine's restaurant in New Orleans. This is another way to serve fried oysters in the shell. I have never been fond of oysters, but maybe it was the butter, garlic, and lemon juice that made love this version.
12 fresh raw oysters in shells
1 large egg
1 T Louisiana or Crystal hot sauce
1 cup corn flour or finely ground corn meal
1 T Creole seasoning
1 t granulated sugar
1 t sea salt
1 t lemon pepper
½ t paprika
Peanut or avocado oil, for frying
Lemon wedges, for serving
3 T unsalted butter
2 T extra-virgin olive oil
1 clove garlic, pressed or minced
Juice of ½ lemon
2 T minced Italian parsley, divided
2 T grated Pecorino Romano or Parmigiano-Reggiano cheese
If you don't know how to shuck oysters, watch a YouTube video. They are very helpful.
Save as much of the nectar (juice, liquor) from the oysters in a small bowl.
Save the bottom halves of the shells, that contain a little bowl, and place on a small baking sheet.
Crack egg into a bowl, add hot sauce and whisk with a fork.
Place shucked oysters in the beaten egg mixture and set aside.
In another bowl, add the corn flour, Creole seasoning, sugar, salt, lemon pepper, and paprika.
Remove oysters from egg mixture and dredge in corn flour mixture.
Place on a plate while heating up the oil.
In a cast-iron skillet, heat about ½-inch of oil until a small piece of flour sizzles when dropped in skillet.
Fry oysters until golden on both sides, about 3 minutes, total.
Remove oysters from skillet with a slotted spoon and place on a paper towel-lined platter.
In a small saucepan, over medium-low heat, melt the butter and olive oil together.
Add the garlic and sauté for one minute.
Add lemon juice, most of the parsley, and oyster nectar.
Carefully transfer oysters to each of the bottom shells.
Drizzle half of the Lemon-Garlic Sauce over oysters on baking sheet.
Sprinkle with grated cheese and place under the broiler for 3 minutes.
Carefully transfer to a serving platter or individual plates.
Drizzle with the rest of the Lemon-Garlic Sauce and sprinkle with the remaining parsley.
Serve with lemon wedges.