39
Pecan-crusted Oysters
yield: 12 pieces
½ cup pecan pieces
¼ cup all-purpose flour
1 ½ cup plain cornmeal
1 teaspoon smoked paprika
pinch of cayenne (optional)
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon white pepper
1 teaspoon salt
½ teaspoon fresh thyme, chopped
1 dozen oysters, pre-shucked and cleaned in liquid
(medium size) or 1 can
1 quart canola oil (or peanut oil)
To make breading, pulse pecans in food processor
about three times until rough-chopped (not a
powder). Add flour, cornmeal, and spices, and
mix together to create a dry mix and place in a
bowl. Gently roll each oyster (shucked, cleaned,
and drained) in breading. Pour oil in medium-
size pot and heat to 400 degrees. Use a hot oil
thermometer to check temperature or use a
home fryer system. Place breaded oyster into
heated oil. Deep fry oyster on each side for 1-2
minutes, or until the crust turns golden brown.
Overcrowding oysters in the pan will make it
difficult to fry them properly without affecting the
integrity of the breading. Remove from pan with
slotted spoon, drain on paper towel and serve
immediately.
Delicious and divine served individually on a silver spoon,
passed or plattered.
southern buffet
