Fried Oysters with Horseradish Cream and Tomato Corn SalsaBy
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Fried Oysters with Horseradish Cream and Tomato Corn Salsa
- 1/4 cup blanched corn
- 4 ripe italian plum tomatoes, seeded and diced
- 1/4 cup minced onion
- 1 teaspoon minced jalapeno pepper
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon freshly squeezed lime juice
- 1 teaspoon freshly squeezed lemon juice
- salt and freshly ground black pepper
- 3/4 cup grated horseradish, or bottled, if not prepared with cream
- 3 tablespoons minced shallots
- 2 teaspoons minced garlic
- 2 teaspoons Dijon mustard
- ground white pepper
- 1 1/2 cups heavy cream
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 cup corn meal
- 2 large eggs
- 1 cup milk
- 36 large freshly shucked oysters, liquor drained and reserved
- 1/2 cup olive oil
Combine the corn, tomatoes, onions, jalapeno, cilantro, and the lime and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside. In a saucepan, combine the horseradish, shallots, garlic, mustard, white pepper and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm.
In a small bowl, season the flour with the spices. In another bowl, season the corn meal. In a third bowl, beat the 2 eggs with the milk. Dredge the oysters in the seasoned flour. Dip the oysters in the egg wash, letting the excess drip off. Dredge the oysters in the seasoned corn meal, coating each side completely. In a large sauce pan, heat the olive oil. When the oil is hot, but not smoking, carefully lay the oysters in the hot oil. Pan-fry the oysters for about 1 1/2 minutes on each side or until golden brown. Remove the oysters from the pan and drain on a paper-lined plate. Season the oysters with salt and pepper. Seve the oysters with the horseradish cream and corn salsa. Enjoy! Makes 6 small dish servings.
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