Cornmeal-Crusted Oysters with Spicy Sauce

Irv Miller

Ingredients:

For the relish:

½ teaspoon minced garlic
2 tablespoons small-chopped sweet red pepper
3 medium shallots, peeled and minced
1 jalapeño pepper, seeds removed, minced
1 lime, juiced
2 tablespoons extra virgin olive oil
1/2 teaspoon minced fresh ginger
Kosher salt to taste
Freshly ground black pepper
1 teaspoon chopped parsley

For the spicy sauce:

4 ounces mayonnaise (Duke’s brand preferred)
4 tablespoons Sriracha
Combine in a small bowl and whisk together. Set aside.

Cornmeal-Crusted Oysters

36 Gulf Coast oysters freshly shucked and bottom shells reserved
3 eggs
1 cup milk
2 cups all-purpose flour, seasoned with 1 tablespoon Cajun spice
2 cups cornmeal
Lemon wedges for garnish

Instructions:

Combine garlic, sweet red pepper, shallots, jalapeño, lime juice, olive oil, ginger, salt and pepper in a small mixing bowl. Reserve while preparing oysters

For the cornmeal-crusted oysters: In a small mixing bowl combine egg and milk. Place seasoned flour in a separate small mixing bowl. Place cornmeal in a third mixing bowl. Dust the oysters in the seasoned flour, immerse into milk mixture, then remove and place directly into cornmeal. Coat evenly. Deep-fry oysters at 350 degrees for 3 minutes or until golden brown.

For the oysters: Place all the oyster shell bottoms up on a baking pan. Fill each oyster shell with a cornmeal-fried oyster. Spoon one-half teaspoon of spicy sauce over each fried oyster. Then spoon one-half teaspoon of relish over the spicy sauce. Sprinkle over chopped parsley. Serve immediately with lemon wedges.