0.0 – 0 reviews • Cornmeal
| Level: |
Intermediate |
| Total: |
40 min |
| Prep: |
20 min |
| Cook: |
20 min |
| Yield: |
6 servings |
Ingredients
- Vegetable oil, for frying
- 6 tablespoons pate
- 6 slices bread, crusts removed, toasted
- Salt and pepper
- 2 cups yellow cornmeal
- 3 dozen raw oysters
- 3 cups Colbert Sauce, recipe follows
- 1 ounce parsley leaves, chopped
- 2 ounces (1/4 cup) sherry wine
- 8 ounces just-made hollandaise sauce
- 1 ounce tomato sauce
- 6 dashes Worcestershire sauce
- Caramel food coloring
- Kosher salt and freshly ground black pepper
Instructions
- Heat oil in a deep fryer to 350 degrees F. Alternatively, fill a large heavy pot almost halfway with oil and heat to 350 degrees F.
- Spread 1 tablespoon of pate on each piece of toast. In a shallow bowl, mix enough salt and pepper into the cornmeal to flavor it. Roll the oysters in cornmeal until well covered. Lightly shake off the excess.
- Carefully add breaded oysters to the hot oil and fry until crispy, about 30 to 40 seconds. Remove with a slotted spoon and drain on paper towels.
- Put 6 fried oysters on top of each piece of toast, and then top the oysters with Colbert Sauce. Garnish with a sprinkle of chopped parsley. Serve immediately.
- In a medium saucepan over medium-high heat, cook the sherry wine until reduced by half. Add hollandaise, followed by tomato sauce and Worcestershire. Add enough caramel food coloring until it becomes a deep chocolate shade. Season with salt and pepper, to taste. Serve over fried oysters.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
1211 |
| Total Fat |
82 g |
| Saturated Fat |
8 g |
| Carbohydrates |
77 g |
| Dietary Fiber |
4 g |
| Sugar |
5 g |
| Protein |
39 g |
| Cholesterol |
186 mg |
| Sodium |
1217 mg |