Cornmeal-Crusted Oysters with Sweet Pickle Mayonnaise |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Here's a perfect way to have the taste of fried oysters without all the extra fat. If the oysters are very large, cut them in half before coating them with the cornmeal. Ingredients:
2/3 cup nonfat mayonnaise |
3 tablespoons finely chopped sweet pickles |
2 teaspoons cider vinegar |
1 garlic clove, pressed |
24 fresh oysters, shucked, or about four 8-ounce jars medium oysters |
1 tablespoon vegetable oil |
1 1/2 cups yellow cornmeal |
3/4 teaspoon salt |
3/4 teaspoon cayenne pepper |
1/4 teaspoon ground black pepper |
1 cup low-fat buttermilk |
Directions:
1. Mix mayonnaise, sweet pickles, vinegar and garlic in small bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)
2. Preheat oven to 450°F. Drain oysters on double layer of paper towels Brush large nonstick baking sheet with oil. Heat in oven until very hot, about 10 minutes.
3. Meanwhile, mix cornmeal, salt, cayenne and pepper in pie dish. Pour buttermilk into medium bowl. Lightly coat oysters with cornmeal; shake off excess. Dip into buttermilk, then coat again with cornmeal; place on platter.
4. Place oysters on hot baking sheet, spacing apart. Bake until oysters are golden brown on bottoms, abut 8 minutes. Turn oysters over and bake until brown on bottoms, abut 8 minutes longer. Serve with pickle mayonnaise for dipping.
5. Per Serving: calories, 346; total fat, 10g; saturated fat, 2g; cholesterol, 92mg. Nutritional analysis provided by Bon Appétit
|
|