By David Harbilas
I recently made this as a guest at another chef’s restaurant.
He had a large container filled with oysters still in their shell, in addition to some great looking heirloom tomatoes.
I figured that one of the best ways to pair the two things together was to use the tomatoes raw, so as to utilize their natural sweetness, and frying the oysters would give them some crunch and provide a contrast in the warm oysters against the cool salsa.
The bacon adds smoke, which is also provided by some spices added to the cornmeal breading.
Serves 1 appetizer portion
for the oysters:
- 5 oysters, shucked, shells reserved
- 1 egg beaten
- Â¼ cup flour
- Â¼ cup cornmeal
- 1 teaspoon old bay seasoning Read the rest of this entry »