Cornmeal-Crusted Oysters with Red Pepper Romesco |
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Prep Time: 19 Minutes Cook Time: 15 Minutes |
Ready In: 34 Minutes Servings: 8 |
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Romesco, the classic Spanish sauce of tomatoes and red peppers, focuses solely on red peppers here and replaces the typical almonds with pecans, the South's prized nut. It's a perfect accompaniment with crusty fried oysters. Ingredients:
peanut oil |
1 cup yellow cornmeal |
2 1/2 teaspoons paprika |
24 large fresh select oysters, drained |
1 1/2 teaspoons salt, divided |
lemon wedges |
Directions:
1. Pour oil to a depth of 1 into a large skillet; heat to 375°.
2. Meanwhile, combine cornmeal and paprika in a shallow dish. Sprinkle oysters with 1/2 teaspoon salt. Dip oysters in cornmeal mixture, pressing gently to coat.
3. Fry oysters, 4 to 6 at a time, 30 seconds on each side or until golden brown. Drain on paper towels. Serve oysters with Red Pepper Romesco and lemon wedges.
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