Recipe: CORN FRIED OYSTERS WITH HORSERADISH CREAM AND SHOESTRING POTATOES
- For the horseradish cream: Makes 2 cups
- » cup white vinegar
- 1 cup heavy cream
- 1 cup prepared horseradish
- Salt and pepper to taste
- For the corn fried oysters and shoestring potatoes
- 2 quarts vegetable oil, for frying
- 4 medium russet potatoes, peeled
- 1 cup flour
- 1 cup masa flour
- 1 cup corn meal
- 1/2 cup seafood seasoning or to taste
- 40 raw oysters, shucked, in their own liquid
In a small saucepot over high heat, bring vinegar and cream to a boil. Add horseradish and season. Simmer for 1 minute or until sauce is hot. Remove from heat.
Preheat oil to 325 to 350 in a 6-quart or larger pot.
Using a mandolin cut potatoes into 1/8” thick matchsticks, using the entire length of the potatoes. Use as much of the potato as possible. Rinse potatoes in cold water until water runs clear and mix with hands periodically.
Drain potatoes just before frying so they do not burn. Be sure to shake off all excess water. Be careful when you drop in the potatoes, the excess water will cause the oil to boil up violently. Fry in small batches for about 2 ½ to 4 minutes, depending on size of cut, or until golden brown. Stir to prevent potato shoestrings from sticking together and to cook evenly. After cooking, drain on cloth towel and season with salt immediately so that the seasoning sticks. Set aside in a warm area.
In a large bowl, mix flour, masa, cornmeal, and seafood seasoning until well blended.
Dredge each oyster in mixture using the natural oyster liqueur as an adhesive to coat oyster with mixture. Shake off excess coating. Repeat this until all oysters are evenly coated and ready to fry.
Fry oysters in small batches only. Be careful not to overcrowd in fryer and prevent drop in oil temperature. Cook oysters until edges curl and become crisp and brown. Pull oysters from oil and drain on cloth towel. Season immediately.
Serve immediately on a bed of horseradish sauce in bottom of pate. Arrange potatoes in center and oyster surrounding potatoes. Garnish with chopped parsley.
Serve oysters on halved French bread and dress with mayonnaise, lettuce, tomatoes and onions.
Always use clean oil, and never overcrowd the fryer. Test potatoes. Crispness depends on cut size, age, and starch content. Be careful not to cook out the pungent flavor of horseradish when cooking the sauce. Always taste the horseradish before using, the flavor can be very strong, but it never tastes the same. Cook oysters only until edges curl. Always serve fried oyster immediately.
Makes 8 appetizers or 4 entrees