Browned in just 2 teaspoons of oil, these delicate crusty oysters barely fit the definition of “fried.”
- 4 teaspoons Dijon mustard
- 1 tablespoon chili sauce
- 1 teaspoon fresh lemon juice
- ¼ teaspoon Louisiana-style hot sauce
- ¼ teaspoon tarragon
- ¼ cup flour
- 2 tablespoons yellow cornmeal
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg white
- 1 tablespoon water
- 1 dozen oysters, shucked
- 2 teaspoons olive oil
1. In a small bowl, combine the mustard, chili sauce, lemon juice, hot sauce, and tarragon. Set aside.
2. In a shallow bowl, combine the flour, cornmeal, baking powder, and salt. In another shallow bowl, beat the egg white with the water. Dip the oysters first in the egg white, then in the flour mixture.
3. In a large nonstick skillet, heat the oil over medium-high heat. Add the oysters and cook until golden brown and crisp, about 2 minutes per side. Serve with the mustard sauce spooned alongside.
Makes 4 servings.
Nutrition per serving: 105 calories, 4g total fat (1g saturated), 1g dietary fiber, 14g carbohydrate, 5g protein, 440mg sodium.
A good source of: selenium, vitamin B12, zinc.
Also see Oyster Stew with Garlic Toast.