Recipe courtesy of Lynn Crawford
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Crispy Fried Oysters with Sweet Corn Cilantro Salsa
Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
6 servings
Level:
Easy
Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Sweet Corn Puree:
  • 1 cup corn niblets
  • 1/2 cup chicken stock
  • Salt and freshly ground black pepper 
  • 2 tablespoons unsalted butter
Corn Cilantro Salsa:
  • 1/2 cup cooked corn niblets
  • 1 teaspoon lemon juice
  • 1 teaspoon white wine vinegar
  • 1 teaspoon finely chopped fresh cilantro
  • 1 scallion, finely chopped
  • 1/4 red pepper, finely chopped
  • Salt and freshly ground black pepper 
Crispy Fried Oysters
  • 1/4 cup all-purpose flour
  • 1/4 cup buttermilk
  • 1 large egg
  • 1/4 cup cornmeal
  • 6 oysters, shucked
  • 1/2 cup olive oil
  • 6 oyster shells, cleaned

Directions

For the corn puree: In a medium saucepan, melt the butter. Add the corn and chicken stock. Cook until the corn is cooked and most of the liquid has evaporated, 8 to 10 minutes. Cool slightly, and then place the corn in a blender and blend until smooth. Season with salt and pepper. 

For the salsa: In a small mixing bowl, combine the corn, lemon juice, vinegar, cilantro, scallion and red peppers. Season with salt and pepper. 

For the oysters: Set three shallow bowls next to one another. Place the flour in the first bowl, then place the buttermilk and egg in the next bowl and place the cornmeal in the last bowl. Use a fork to whisk the egg into the buttermilk. Dredge the oysters, one at a time, in the bowl with the flour, shaking to remove any excess. Then dip the oyster into the bowl with buttermilk. Once covered in the egg wash, place the oysters into the cornmeal. 

Set a large saute pan over medium heat and add the olive oil. Add the oysters to the pan and fry until golden brown, about 1 minute. Turn the oysters to the other side and cook another minute or until golden brown. Remove the oysters with a slotted spoon onto a paper towel.

Place 1 teaspoon of corn puree in an oyster shell. Place a fried oyster on top of the puree. Top each oyster with 1 teaspoon corn salsa. Repeat with the remaining ingredients.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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