Cornmeal Crusted Oysters Recipe
green tomato chutney, roast Zellwood corn aioli
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Ingredients
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For the Cornmeal Crusted Oysters
For the Green Tomato Chutney
For the Roast Zellwood Corn Aioli
Method
Preparing the Cornmeal Crusted Oysters
- 1
Shuck the Oysters
Carefully shuck the fresh oysters and place them on a tray.
- 2
Prepare the Breading
In one bowl, combine the cornmeal, flour, salt, black pepper, and cayenne pepper. In another bowl, pour the buttermilk.
- 3
Coat the Oysters
Dip each oyster into the buttermilk, then dredge in the cornmeal mixture, ensuring they are well-coated.
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- 5
Fry the Oysters
Carefully add the oysters to the hot oil, cooking for about 2-3 minutes on each side until golden brown. Remove and drain on paper towels.
Making the Green Tomato Chutney
- 6
Combine Ingredients
In a saucepan, combine the green tomatoes, onion, red bell pepper, brown sugar, vinegar, ginger, salt, black pepper, and cinnamon.
- 7
Cook the Chutney
Bring the mixture to a boil over medium heat, then reduce to low and simmer for 30 minutes, stirring occasionally.
- 8
Cool and Store
Allow the chutney to cool before transferring to a jar. Refrigerate until ready to serve.
Making the Roast Zellwood Corn Aioli
- 9
Roast the Corn
In a skillet, roast the Zellwood corn kernels over medium heat until slightly charred, about 5-7 minutes.
- 10
Blend Ingredients
In a bowl, mix the roasted corn, mayonnaise, minced garlic, lemon juice, salt, and black pepper. Blend until smooth.