Oysters Recipe
served with cocktail sauce, mignonette, fried cod cakes, puerto rican gazpacho salad, cilantro mayo
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Ingredients
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Oysters
Cocktail Sauce
Mignonette
Fried Cod Cakes
Puerto Rican Gazpacho Salad
Cilantro Mayo
Method
Oysters Preparation
- 1
Shucking the Oysters
Carefully shuck the oysters and place them on a platter with ice. Squeeze fresh lemon juice over the oysters and set aside.
Cocktail Sauce Preparation
- 2
Mixing Cocktail Sauce
In a bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Mix well and adjust seasoning to taste. Set aside.
Mignonette Preparation
- 3
Making Mignonette
In a small bowl, combine red wine vinegar, finely chopped shallots, and crushed black peppercorns. Stir well and let the mixture sit for at least 10 minutes to allow flavors to meld.
Fried Cod Cakes Preparation
- 4
Making the Cod Cakes
In a bowl, mix the flaked cod, breadcrumbs, beaten egg, chopped green onions, salt, and pepper. Form the mixture into small patties.
- 5
Frying the Cod Cakes
Heat oil in a frying pan over medium heat. Fry the cod cakes for about 4-5 minutes on each side until golden brown. Remove and drain on paper towels.
Puerto Rican Gazpacho Salad Preparation
- 6
Mixing the Salad
In a large bowl, combine diced tomatoes, cucumber, red onion, bell pepper, and cilantro. Drizzle with lime juice and olive oil, then season with salt. Toss to combine.
Cilantro Mayo Preparation
- 7
Making Cilantro Mayo
In a bowl, mix mayonnaise, chopped cilantro, lime juice, and minced garlic. Stir until well combined.