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28560 Miles Road, Solon, Ohio 44139

Fried Oysters with Bacon-Sour Cream Dressing

By: Chef Richard          Category: Seafood          Makes: 4 servings


Ingredients:



  • 1¼ cups all-purpose flour

  • 1 cup milk

  • Pinch of cayenne pepper

  • Salt

  • 24 oysters, shucked and bottom shells reserved

  • ⅓ cup stone-ground cornmeal

  • Freshly ground black pepper

  • Peanut oil for deep-frying

  • Bacon-Sour Cream Dressing (see recipe below)

  • Salad greens or rock or coarse salt for lining the plates

  • Lemon wedges for serving


Instructions:



  • Put ¼ cup of flour in a small bowl. Gradually whisk in the milk to make a smooth paste. Season with cayenne and salt and add the oysters.

  • Combine the remaining 1 cup flour and cornmeal in a shallow pan. Season with salt and pepper.

  • One at a time, lift the oysters from the milk mixture and coat evenly with the cornmeal mixture. Set aside on a piece of waxed paper.

  • In a deep-fat fryer or deep heavy saucepan, heat the oil to 375°F.

  • Fry the oysters a few at a time, turning often, for 2 to 3 minutes, until golden brown. Drain on paper towels and sprinkle with salt.

  • Lay salad greens or arrange a bed of rock salt on each serving plate. Put 6 of the reserved oyster shells on each plate, stabilizing them on the greens or salt. Spoon 1 tablespoon of dressing into each shell and top with a fried oyster. Serve with lemon and pass remaining dressing.


Bacon-Sour Cream Dressing Ingredients:



  • 2 tablespoons white wine vinegar

  • 2 tablespoons water

  • 2 teaspoons prepared mustard

  • 3 large egg yolks

  • 2 teaspoons warm bacon fat

  •  1½ teaspoons sour cream

  • 2 slices bacon, cooked and chopped (about ¼ cup)

  • 1½ tablespoons finely chopped scallions

  • Dash of Tabasco

  • Freshly ground black pepper


 Instructions:



  • Combine the vinegar, water, mustard and egg yolks in the top of a double boiler over hot water. Whisk vigorously until thickened; the mixture should hold the whisk lines. Remove from the heat

  • Whisk the bacon fat, sour cream, bacon, and scallions into the egg yolk mixture. Season with the Tabasco and pepper. Set over hot water to keep warm until ready to use.