Buckwheat Fried Oysters

Recipe from Inside

Adapted by Regina Schrambling

Published April 24, 2001

Total Time
15 minutes
Rating
4(11)
Comments
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—Regina Schrambling

Featured in: Oyster Makeover: All Dressed Up, Places to Go

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Ingredients

Yield:6 servings

  • 1 cup flour

  • 1 cup finely ground buckwheat groats (kasha)

  • 2 tablespoons fine cornmeal

  • Oil for deep frying

  • 30 oysters, scrubbed and freshly shucked, shells reserved

  • Lemon rémoulade (see recipe)

Ingredient Substitution Guide

Preparation

  1. Step 1

    Combine flour, ground buckwheat and cornmeal in a shallow dish. Arrange 5 reserved shells on each of 6 serving plates.

  2. Step 2

    Pour oil to a depth of 3 inches in a large, heavy skillet or Dutch oven, and heat to 350 degrees. Dredge oysters in flour mixture, shaking off excess, and gently place in hot oil in batches. Fry about 2 minutes, or until crispy. Drain on paper towels.

  3. Step 3

    Place oysters on shells on plates, and top with generous dollops of lemon rémoulade. Serve at once

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4 out of 5
11 user ratings
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Credits

Adapted from Inside

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