Cornmeal-Crusted Oysters

oyster shell landscape

Cornmeal-Crusted Oysters with Sweet Pickle Mayonnaise

(Adapted from "Bon Appétit")

3/4 cup aeoli (seasoned mayonnaise)
3 tablespoons home-made capers (or chopped sweet pickles)
24 fresh medium oysters, shucked (about 4 cups)
1 tablespoon vegetable oil

1 1/2 cups organic cornmeal
3/4 teaspoon salt
3/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1 cup soy milk mixed with 1 tsp cider vinegar to make "buttermilk"
1 egg

Mix the aeoli with chopped capers. Cover and refrigerate (Could make up to one day ahead).

Preheat oven to 450°F. Drain oysters on paper towels or clean dish towel. Brush large nonstick baking sheet with oil. Heat in oven until very hot, about 10 minutes.

Meanwhile, mix cornmeal, salt, cayenne and pepper in pie plate. Mix "buttermilk" and egg in a medium bowl. Lightly coat oysters with cornmeal. Shake off excess cornmeal. Dip into buttermilk mix, then coat again with cornmeal; place on a dry platter until they are all ready to put on the hot baking sheet.

Place oysters on hot baking sheet, not touching. Bake until oysters are golden brown on bottoms, abut 8 minutes. Turn oysters over and bake about 8 minutes longer. Serve with caper aeoli for dipping.

These were amazing. I used organic blue cornmeal and it was very very tasty!

Original recipe:

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