No need to ditch your oyster habit now that the weather has cooled (months with R are traditional prime time oyster season, after all) but maybe something a little warmer is in order. Chef Doug Ramler of the Cape Sea Grille recommends giving them a quick shuck, dredge and fry for a seafood fest right in the comfort of your very own kitchen. The recipe below is a nice snack for the family, or double it up and call some friends.
- 3/4 cup cornmeal
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried ground rosemary
- Pinch of cayenne pepper
- Salt and pepper
- 20 local oysters, shucked
- Canola oil for frying
- Whole lemon
- Flat-leaf parsley, chopped
- Salt and pepper
- 2 ripe Hass avocados, pureed
- 1/2 cup nonfat, plain yogurt, drained through cheesecloth
- 2 tbsp fresh lime juice
- Dash of Tabasco sauce, to taste
- Salt and pepper to taste
- 1 ripe avocado, peeled and sliced just before serving
- Jarred banana peppers, sliced into rings, optional
- Lemon vinaigrette, optional
- Mix together coating ingredients and set aside. Mix together dressing ingredients and set aside, refrigerated. Soak the shucked oysters in buttermilk.
- 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). When oil is hot, dredge oysters in coating and shake to remove excess.
- Fry the oysters just until they float, turning once. Remove with slotted spoon and drain on paper towels. Sprinkle with salt, pepper, squeeze of lemon, and chopped parsley. Keep warm.
- To serve: Mound five oysters on each serving plate. Drizzle a few tablespoons of dressing around them and garnish with three slices of avocado and the optional banana pepper rings. If desired, drizzle the avocado with a little lemon vinaigrette.