Cornmeal-Crusted Oysters With Sweet Pickle Mayonnaise
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
47
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 cup
Mayonnaise (nonfat)3 tbsps
Sweet Pickle (finely chopped)2 tsps
Cider Vinegar1 tbsp
Vegetable Oil1.5 cups
Yellow Cornmeal3 tsp
Salt3 tsp
Cayenne Pepper1 tsp
Ground Black Pepper1 cup
Low-Fat ButtermilkDirections:
1
Mix mayonnaise, sweet pickles, vinegar and garlic in small bowl
2
(Can be prepared 1 day ahead
3
Cover and refrigerate
4
) Preheat oven to 450°F
5
Drain oysters on double layer of paper towels Brush large nonstick baking sheet with oil
6
Heat in oven until very hot, about 10 minutes
7
Meanwhile, mix cornmeal, salt, cayenne and pepper in pie dish
8
Pour buttermilk into medium bowl
9
Lightly coat oysters with cornmeal; shake off excess
10
Dip into buttermilk, then coat again with cornmeal; place on platter
11
Place oysters on hot baking sheet, spacing apart
12
Bake until oysters are golden brown on bottoms, abut 8 minutes
13
Turn oysters over and bake until brown on bottoms, abut 8 minutes longer
14
Serve with pickle mayonnaise for dipping
15
Mix mayonnaise, sweet pickles, vinegar and garlic in small bowl
16
(Can be prepared 1 day ahead
17
Cover and refrigerate
18
) Preheat oven to 450°F
19
Drain oysters on double layer of paper towels Brush large nonstick baking sheet with oil
20
Heat in oven until very hot, about 10 minutes
21
Meanwhile, mix cornmeal, salt, cayenne and pepper in pie dish
22
Pour buttermilk into medium bowl
23
Lightly coat oysters with cornmeal; shake off excess
24
Dip into buttermilk, then coat again with cornmeal; place on platter
25
Place oysters on hot baking sheet, spacing apart
26
Bake until oysters are golden brown on bottoms, abut 8 minutes
27
Turn oysters over and bake until brown on bottoms, abut 8 minutes longer
28
Serve with pickle mayonnaise for dipping