Crisp-Fried Deviled Oysters
Provided by Mel & Sheryl London
Basil wrapped oysters are first dipped in a fiery Tabasco-spiked mustard base, then rolled in a mixture of flour, bread crumbs and cornmeal. The result is a crisp & spicy exterior tempered by the sweetness of basil and a creamy oyster prize within.
- 1/3 cup olive oil
- 1 ½ tablespoons finely chopped garlic (about 3 - 4 cloves)
- 2 tablespoons all purpose flour
- 1 ½ cup coarsely chopped parsley leaves (large bunch)
- 1 ½ - 2 pounds cod fillets, cut into 4 portions (pin bones removed) (Substitute: Haddock)
- 1 cup fish stock
- ½ cup dry white wine
- ¼ teaspoon hot pepper flakes
- Salt, only if needed, and freshly ground pepper
Place the basil leaves on a flat cookie sheet pan and freeze for a few minutes to make them pliable. Then wrap one leaf around each oyster. In a small bowl, lightly beat the egg with a whisk, add the mustard and Tabasco and whisk to combine. In a flat glass pie dish, combine the bread crumbs, cornmeal, flour, and salt & pepper.
Heat about 1 ½ inches of the oil in a 12 inch cast iron skillet until very hot. Dip each wrapped oyster first in the egg mixture, then in the flour mixture and gently lower with tongs in the hot oil. Fry for 4 to 5 minutes, turning over once, until golden. Lift out with a slotted spoon to drain on paper towels. Serve at once with lemon wedges to be squeezed at table.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.