For the dredge for oysters: Mix together the cornmeal
, flour, lemon pepper, garlic
powder, onion powder
, salt, celery and black pepper in a medium mixing bowl to incorporate.
For the ragout: Melt
the butter in a large saute pan or medium saucepan
. Cook the bacon until crisp
, and then drain
off half of the fat from the pan. Add in the fennel
and celery and cook until translucent, about 7 minutes. Stir in the apples and continue to saute until they begin to soften and incorporate into the vegetable mixture, another 7 minutes.
Add the apple cider
, parsley, sage and thyme
and cook to reduce the ragout until it begins to develop a thicker consistency and body, about 5 minutes.
Once the cider has thickened and the vegetables and apples
are stewed together, pour in the cream and reduce the liquid until it coats the back of a spoon. The ragout should be well incorporated, thick and stewy. Season with salt, lemon zest
and lemon juice
. Keep warm and set aside.
For frying the oysters: Heat the vegetable oil
to 350 degrees F in a large cast-iron skillet. Toss the oysters in the dredge
until golden on one side, and then flip and continue frying until golden and crisp, about 5 minutes total. Transfer the oysters to paper towels with a slotted spoon.
Divide the ragout among 4 soup
bowls. Place the oysters
on top in each bowl and garnish
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.