Spicy Oven-Fried Oysters Recipe
36 medium oysters, shucked and drained well
1 cup yellow cornmeal
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
2 tablespoons vegetable oil or vegetable spray
2 lemons for lemon wedges (optional)
1 large bunch of green grapes (optional)
FOR SPICY COCKTAIL SAUCE
1/2 cup ketchup
1 tablespoon prepared horseradish
1 teaspooon fresh lemon juice
1/2 teaspoon hot pepper sauce
Preheat oven to 450 degrees.
While waiting for oven to heat prepare spicy cocktail sauce. To ketchup add horsradish, lemon juice and hot pepper sauce. Set aside or put in refrigerator to chill.
Combine cornmeal, paprika, ground red pepper and black pepper. Mix well and tranfer cornmeal mixture to large rimmed plate for easy coating of oysters.
Place oysters in small batches in cornmeal mixture, coat completely. Keep oysters separate and place in refrigerator until chilled. Be careful not to knock of cornmeal mixture when removing from refrigerator.
Coat a jelly-roll pan evenly with oil; place in oven for 3 minutes or until very hot.
Arrange oysters on pan in a single layer. Make two batches if necessary. Bake at 450 degrees for approximately 8 to 9 minutes; turn and bake an additional 8 to 9 minutes or until golden. Put spicy cocktail sauce in small decrative bowl and place baked oysters in large platter along with lemon wedges and grapes for garnish.
If serving as an appetizer 2 oysters will do. Add a spoonful of spicy cocktail sauce on the side along with a couple of lemon slices and a mini bunch of grapes. If serving as part of an entree serve 6 to 8 oysters per person with 1 to 2 tablespoons sauce.
Adapted from Weight Watchers Recipes.
Do you remember Chef Paul Prudhomme? I ordered this (signed) cookbook directly from him in the early 1980s. It reads "Good Cooking, Good Eating, Good Loving" and is signed. How cool is that? You can still buy them, alas, no signature. Order from Amazon here. Chef Paul Prudhomme's Louisiana Kitchen
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