cornmeal, salt and pepper.
When oil is ready, dip each oyster
eat
Stir
Add oyster sauce, fish sauce, sugar
Place oysters and oyster liquor in large bowl. Add
Combine the cornmeal, flour, breadcrumbs, salt, cayenne and
he broiler and nap each oyster with about 1 tablespoon hollandaise
Preheat oven to top setting, 475\u00b0 or 500\u00b0 for five minutes. Meanwhile, combine fish fillets with mayonnaise in a plastic bag and shake to coat fish evenly. Combine cornmeal with remaining seasonings on a sheet of waxed paper or a shallow plate. Roll the coated fillets in the cornmeal, coating evenly. Arrange in a single layer on a wire grid in a shallow pan (spray both with cooking spray). Bake uncovered 9 to 10 minutes, until golden and crusty.
Place catfish fillets in buttermilk in shallow dish. Refrigerate 30 minutes.
Remove catfish from milk; sprinkle with salt.
Dip in cornmeal to coat both sides.
Heat oil in a large skillet over moderately high heat.
Add catfish.
Reduce heat to moderate; turn fish over carefully; cook 3 minutes or until browned and cooked through.
Carefully transfer to serving plates.
an juices. Serve with Fried Rice.
Fried Rice:
Pulse the
Fried Oyster:
Mix buttermilk and hot sauce. Shuck a fresh, local oyster and
and place 2 or 3 fried dumplings on the side. Add
Fried Oysters:.
Combine cornmeal, flour, paprika, thyme, salt and pepper in a dish. Toss oysters in cornmeal mixture.
Heat enough oil to film base of skillet on high heat. When oil is very hot, add oysters, but do not crowd pan. Saute for about 1 to 2 minutes or until coating is browned. Remove immediately to serving dish. Add more oil as needed to fry remainder. Serve with Chipotle Mayonnaise (recipe follows).
Chipotle Mayonnaise:.
Combine mayonnaise, chipotle peppers and adobe sauce. Season with salt and stir in coriander.
Fry meats in
wok;
drain
excess
oil.
Add onions and string beans.
When
vegetables
are
cooked,
pour
in oyster sauce and shoyu.
Amount of liquids is based on amount of rice used.\tFor this
recipe,
I suggest 3 cups of cooked rice.
(I use freshly cooked
rice,
not\told
rice.) Add rice; mix with shakushi (Japanese
rice
paddle).
If
not\tenough sauce, add more shoyu and
oyster sauce.\tSeason according to your taste. Mix in fried eggs.
Prep the oysters: Mix the cornmeal, flour, salt, pepper and cayenne
Drain oysters, reserving the liquid.
Mix oyster liquid, eggs, hot sauce and milk.
Mix cornmeal, cajun seasoning, cayenne and baking powder.
Saute oysters in butter until edges curl.
Remove from heat and let cool.
Dip oysters first in liquid, then dredge in cornmeal mixture.
Fry oysters in hot pepper oil for three minutes over medium heat, turning once, they are done when golden brown.
Remove, drain on paper towels.
Serve immediately.
ethod of breading), combine flour, cornmeal, 1 Tsp garlic, 1/2
rease or oil.
Add cornmeal to meat and corn mixture
0 minutes.
To prepare Fried Green Tomatoes:
Heat oil
Mix cornmeal, salt and pepper.
Coat green tomato slices with cornmeal mix. Heat oil in frying pan (or use counter top fryer).
Fry green tomatoes until lightly browned and slightly soft.
Coat bread slices with chipotle mayonnaise.
Stack with bacon, cheese, fried green tomatoes and red tomato.
Melt butter in frying pan.
Grill at medium-low temperature until cheese is melted (this makes the sandwich so delicious).
Eat hot or cold.
d drain, reserving as much oyster liquor as possible. Also strain
tir until hot.
Add oyster sauce or soy sauce.