Fried Oysters On the Half-Shell
Submitted by Stewart Redhead, Executive Chef, New Orleans Country Club, New Orleans, La.
Yield: 4 servings
Ingredients:
2 dozen fresh shucked oysters
1 egg
2 ozs. milk
corn flour, for dredging
2 1/2 cups goat cheese bacon grits (see recipe below)
Hollandaise sauce (see recipe below)
For garnish:
green onions
parsley
rock salt
Procedure:
• Remove oysters from the shells and hold for frying.
• Fill oyster shells with 2 tbsp. of goat cheese bacon grits and place on a sheet pan. Bake at 350º for 7 minutes. Turn off the oven and leave the oysters in it.
• Combine the egg and milk and drop the oysters in this egg wash, then dredge through the corn flour.
• Fry at 350º for about 2 minutes, or until corn flour is crispy.
• Remove oyster shells from the oven and place 6 on each plate with rock salt. Put 1 oyster on top of the grits in each oyster shell and sauce it with Hollandaise sauce.
• Garnish with chopped green onions and parsley.
For the Goat Cheese Bacon Grits:
3/4 cup white stone-ground grits
1 1/2 cups whole milk
1 cup water
3 tbsp. butter
1/2 cup chopped cooked bacon
1/2 cup goat cheese
to taste salt
to taste black pepper
Procedure:
• Bring milk and water to a boil. Add grits and simmer on low heat for 30 to 45 minutes, until grits are tender.
• Add butter, salt, pepper, goat cheese and bacon; cover and simmer on lowest heat setting for 5 minutes.
• Adjust seasoning to your liking and hold for service.
For the Hollandaise Sauce:
4 egg yolks
1 cup clarified butter
2 dashes Tabasco sauce
1 dash Worcestershire sauce
juice from 2 lemons
to taste salt
pinch or to taste cayenne pepper
Procedure:
• In a metal bowl, whisk the egg yolks until the color lightens and you can see strings of egg yolk. Slowly whisk in warm clarified butter.
• Add lemon juice, Tabasco, Worcestershire, salt and cayenne. Adjust seasoning to taste and hold in warm area until service.
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