Buttermilk-Fried Oysters with Chili-Ginger Sauce
Posted: Fri Jun 20, 2008 10:23 pm
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.
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.