BUCKWHEAT FRIED OYSTERS

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Buckwheat Fried Oysters image

Provided by Regina Schrambling

Categories     dinner, appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 6

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)

Steps:

  • Combine flour, ground buckwheat and cornmeal in a shallow dish. Arrange 5 reserved shells on each of 6 serving plates.
  • 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.
  • Place oysters on shells on plates, and top with generous dollops of lemon rĂ©moulade. Serve at once

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