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Recipe of the Week features simple, practical recipes accented with a top chef's personal touch. This week, Douglas Ramler of Cape Sea Grille shares his recipe for Crispy Oysters and his Green Dressing.

Crispy Oysters with Green Dressing (Serves 4)
By Douglas Ramler

 
Ingredients
for the Oysters
  20 -

local oysters, shucked

  - -

buttermilk
  - - canola oil
  - - lemon, whole
  - - flat-leaf parsley, chopped
  - - salt
  - - pepper
 
Coating
  0.75 cup

cornmeal
  0.25 cup

all-purpose flour

  0.5 teaspoon dried rosemary, ground
  - pinch cayenne pepper
  - - salt
  - - pepper
 
for the Dressing
  2 -

Hass avocados, pureed

  0.5 cup

nonfat, plain yogurt, drained through cheesecloth

  2 tablespoons fresh lime juice
  - - Tabasco sauce, to taste
  - - salt
  - - pepper
 
for Garnish (optional)
  1 -

avocado, sliced

  - -

banana peppers, sliced into rings
  - - lemon vinaigrette
   
Preparation
  1

Mix the coating ingredients together and set aside.
  2

Mix the dressing ingredients together and set aside in the refrigerator.
  3

Soak the shucked oysters in buttermilk.
  4 Just before serving, heat enough oil to submerge oysters to 350 degrees in a deep pan that can hold all oysters (or fry in batches).
  5 When oil is hot, dredge oysters in coating and shake to remove the excess.
  6 Fry the oysters just until they float turning once. 
  7

Remove with slotted spoon and drain on paper towels.
  8

Sprinkle with salt, pepper, squeeze of lemon and chopped parsley and keep warm.
 

To Serve

  1 Mound five oysters on each serving plate.
  2

Drizzle a few tablespoons of dressing around them and garnish with three slices of avocado and the optional banana pepper rings.
  3 If desired, drizzle the avocado with a little lemon vinaigrette.