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Crispy Oysters in Tomato Cream Sauce

Posted on December 19, 2011.



12 raw oysters, shells removed
1 cup fine yellow cornmeal
1 tablespoon sweet paprika
1/4 cup canola oil
2 cups tomato cream sauce (see recipe)
salt & pepper

For the garnish:
2 tablespoons minced horseradish
1 tablespoon finely minced ginger
1 teaspoon paprika


In a bowl, mix cornmeal, sweet paprika, salt and pepper.

For the garnish, mix horseradish, ginger and sweet paprika in a bowl and set aside.

In a preheated pan on high heat, add the canola oil and heat to 375 degrees.

Thoroughly coat oysters with cornmeal mix, the place in pan. Fry the oysters about 20 seconds on each side.

Remove oysters and place on paper towel.

In a shallow bowl, pour tomato cream sauce until it just covers bottom of bowl (about 1/4 inch deep).

Set fried oysters in sauce and sprinkle horseradish-ginger garnish on top.


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Posted By: Chief Foodie Officer