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Julia Reed’s Pan-Fried Oysters
These gorgeous oysters are perfectly complemented by a delicious buttermilk dressing.
This recipe, from Julia Reed’s New Orleans: Food, Fun, and Field Trips for Letting the Good Times Roll, produces crispy-outside, juicy-inside oysters that you won't be able to resist.
Julia Reed’s Pan-Fried Oysters
½ cup corn flour or Zatarain’s Wonderful Fish Fri (unseasoned)
½ cup all-purpose flour
½ teaspoon salt
¼ teaspoon white pepper
24 fresh oysters, drained
2 tablespoons butter
2 tablespoons vegetable or canola oil
Watercress leaves
Buttermilk Dressing, recipe follows
Buttermilk Dressing
½ cup mayonnaise
¼ cup heavy cream
2 tablespoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 tablespoon minced chives
½ cup buttermilk
Kosher salt to taste
Tabasco sauce to taste
Pan-Fried Oysters:
Mix the two flours, salt, and pepper in a small shallow pan suitable for dredging. Dredge the oysters in the flour, shaking off the excess, and place on a rimmed baking sheet lined with wax paper.
Heat the butter and oil in the skillet over medium-high heat until the butter is melted. Add only enough oysters to fit comfortable without crowding the pan. Cook until golden brown, less than 1 minutes per side, and drain on paper towels (you can replace the wax paper on the baking sheet with paper towels and reuse it). Repeat until all the oysters are cooked, adding more butter and oil to the skillet if needed.
Place watercress leaves in the indentation on an oyster plate, or line a serving plate with watercress leaves. Top with the hot oysters. Drizzle a bit of the dressing on top.
Buttermilk Dressing:
Combine all the ingredients except the buttermilk, salt, and Tabasco in a bowl and mix well. Whisk in the buttermilk until the dressing is smooth. Season with salt and Tabasco to taste.
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