To go with the crispy oysters, place sliced beets on a bed of frisée and top with balsamic dressing, crumbled blue cheese and toasted walnuts. Finish with wedges of angel food cake and caramel sauce.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
3/4 cup mayonnaise
1 green onion, minced
2 tablespoons dried cranberries, chopped
2 tablespoons orange juice
1 1/2 teaspoons grated orange peel
5 tablespoons yellow cornmeal
2 tablespoons all purpose flour
2 8-ounce jars shucked oysters, large oysters halved, drained well
1/4 cup vegetable oil
Preparation
Step 1
Mix first 4 ingredients and 1/2 teaspoon orange peel in small bowl. Season sauce with salt and pepper.
Step 2
Combine yellow cornmeal, flour and remaining 1 teaspoon orange peel in medium bowl. Sprinkle oysters with salt and pepper; coat with cornmeal mixture. Heat oil in large skillet over medium-high heat. Add oysters and fry until golden and crusty, turning once, about 5 minutes. Transfer to paper towels; drain.
Step 3
Serve oysters with sauce.
