Oyster orgy with spicy sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Spicy Sauce: | ||
| ¼ | cup | Mayonnaise |
| 1 | tablespoon | Ketchup |
| 1 | teaspoon | Dijon mustard |
| 1 | Green onion(green part only) finely chopped | |
| Oysters: | ||
| 1 | Container (8 oz.) shucked oysters, drained, or 1 can | |
| (8 oz.) oysters, drained | ||
| 3 | tablespoons | Yellow cornmeal |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Dried thyme |
| 1 | tablespoon | All-purpose flour |
| 1 | Egg, lightly beaten | |
| ½ | cup | Vegetable oil |
Directions
To prepare Spicy Sauce: In a small bowl, combine mayonnaise, ketchup, Dijon mustard and green onion; mix well. Cover and refrigerate until ready to serve.
To prepare Oysters: Rinse oysters under cold water and pat dry with paper towels. In a small bowl, combine cornmeal, salt and thyme. Place flour in another small bowl and egg in a third small bowl. Dip each oyster lightly into flour, then in egg, shaking off excess; coat on both sides with the cornmeal mixture and transfer to a dinner plate.
Meanwhile, in a small skillet, heat oil over medium heat. Fry oysters in hot oil 1 minute on each side, or until crisp and golden brown. Drain on paper towels.
To serve, spear with red toothpicks and dip in the Spicy Sauce.
Yield: 2 servings. Typed in MMFormat by cjhartlin@... Source: Mr.
Food's Easy Cooking March/April 99 Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin" <cjhartlin@...> on Feb 4, 1999