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home > recipes > seafood > crispy oysters with red onion vinaigrette
from Bethesda, MD 24 shucked Maryland select oysters (about 1 cup, or 8 ounces) 3/4 cup buttermilk 6 strips bacon About 6 tablespoons olive oil, divided 1/4 cup finely chopped red onion 1/4 cup red wine vinegar 1 tablespoon water Scant 1 teaspoon granulated sugar 1/4 teaspoon salt 1/8 teaspoon black pepper 1 cup white or yellow cornmeal 5 cups mixed greens or mesclum 1/4 cup chopped sweet red pepper Preparation Stir oysters together with the buttermilk; set aside. Fry bacon until crisp in a 12-inch skillet, preferably nonstick. Pour off fat and reserve. Blot bacon on paper towels. Add 3 tablespoons olive oil and the onion to skillet. Cook, stirring, about 30 seconds until onion begins to soften. Remove from the heat. Stir in vinegar, water, sugar, salt and pepper just until sugar dissolves. Pour off and reserve vinaigrette. Wipe out skillet. Cooking Drain buttermilk from oysters. In a large, shallow plate, toss oysters with cornmeal until coated. Add reserved bacon fat and enough additional olive oil to film the skillet. Heat until very hot but not smoking. Add oysters and fry on one side about 1« minutes. Turn over and cook just until nicely browned, about 1 to 2 minutes longer, depending on their size; be careful not to overcook. Add salt and pepper to taste. Immediately transfer oysters to paper towels. Presentation Toss greens with generous half of vinaigrette. Arrange greens on plates. Arrange oysters in a circle on greens. Crumble bacon, and sprinkle over plates, along with diced red pepper. Spoon as much remaining vinaigrette as desired over plates. Serve immediately. Note: Recipe can be doubled, but the oysters should be fried in 2 batches.

Crispy Oysters with Red Onion Vinaigrette


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list all recipes for SEAFOOD (335)
list all recipes by FATHERBOB (1)


   

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keyword: crispy
keyword: oysters
keyword: onion
keyword: vinaigrette
recipes for seafood
recipes by fatherbob
Email Address:
(posted December 4, 2003)

from Bethesda, MD

24 shucked Maryland
select oysters (about 1 cup, or 8 ounces)
3/4 cup
buttermilk
6 strips
bacon
About 6 tablespoons
olive oil, divided
1/4 cup finely chopped red
onion
1/4 cup
red
wine vinegar
1 tablespoon water
Scant 1 teaspoon
granulated
sugar
1/4 teaspoon
salt
1/8 teaspoon black pepper
1 cup white or yellow
cornmeal
5 cups mixed
greens or mesclum
1/4 cup chopped
sweet red pepper

Preparation
Stir oysters together with the
buttermilk; set aside.
Fry bacon until
crisp in a 12-inch skillet, preferably nonstick. Pour off fat and reserve.
Blot
bacon on paper towels.
Add 3 tablespoons
olive oil and the onion to skillet.
Cook, stirring, about 30 seconds until
onion begins to soften. Remove from the heat.
Stir in
vinegar, water, sugar, salt and pepper just until sugar dissolves.
Pour
off and reserve vinaigrette. Wipe out skillet.

Cooking
Drain buttermilk from oysters. In a large, shallow plate, toss oysters with cornmeal until coated.
Add reserved
bacon fat and enough additional
olive oil to film the skillet.
Heat until very
hot but not smoking.
Add oysters and
fry on one side about 1« minutes.
Turn over and cook just until nicely browned, about 1 to 2 minutes longer, depending on their size; be careful not to overcook.
Add
salt and pepper to taste. Immediately transfer oysters to paper towels.

Presentation
Toss
greens with generous half of vinaigrette.
Arrange
greens on plates.
Arrange oysters in a circle on
greens.
Crumble bacon, and sprinkle over plates, along with diced red pepper.
Spoon as much remaining
vinaigrette as desired over plates.
Serve immediately.

Note: Recipe can be doubled, but the oysters should be fried in 2 batches.



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