Buttermilk-Fried Oysters with Chili-Ginger Sauce

[kirra]

Buttermilk-Fried Oysters with Chili-Ginger Sauce
Chris Schlesinger

Ingredients:

2 cups yellow cornmeal
1 Tablespoon cayenne
Salt & Pepper
2 dozen oysters, shucked
buttermilk, to cover
Chili-Ginger Sauce (recipe follows)

Preparation:

Have deep-fat fryer ready to go at 350 degrees F.

Mix cornmeal with cayenne and liberal amounts of salt and pepper to taste. Soak oysters in buttermilk for 1 minute. Dredge in cornmeal mixture. Put in basket and fry for about 3 minutes or until the oysters turn a toasty color. Serve with Chili-Ginger Sauce. Eat immediately. Serves 4 generously.



Chili-Ginger Sauce

Ingredients:

1/2 cup red wine vinegar
juice of 3 limes
1 Tablespoon fresh ginger, minced
2 tomatoes, finely chopped

Preparation:

Cook all ingredients over low lflame for 5 minutes. Let cool.