OYSTERS WITH PARMESAN-POLENTA CRUST

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Oysters with Parmesan-Polenta Crust image

You'll love the crunch of the polenta, the richness of the Parmesan, and the touch of spice from the ground red peppers.

Provided by Patricia Wells

Yield 6 servings

Number Of Ingredients 9

4 large eggs, free-range and organic
1/2 cup instant polenta
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 teaspoon fine sea salt
1/2 teaspoon ground Espelette pepper or other mild ground chile pepper
1 quart vegetable oil, such as sunflower oil
12 freshly shucked oysters
Fresh lemon wedges, for garnish
Aïoli piquant or lime mayonnaise, for serving

Steps:

  • Place the eggs in a shallow bowl and whisk to blend. In a second shallow bowl, combine the polenta, cheese, salt, and pepper.
  • Pour the oil into the saucepan or deep-fryer to a depth of at least 2 inches. If using a deep-fry thermometer to take the temperature of the oil, attach it to the side of the saucepan. Heat the oil over medium heat to 375°F, or until a wooden chopstick inserted into the oil begins to fizz with bubbles. Do not be tempted to use too high a heat to bring the oil to temperature, as it will be harder to control and keep stable once you arrive at your goal temperature.
  • When the oil has come to temperature, coat the oysters: Dredge the oysters first in the eggs, allowing any excess to drip back into the bowl, then in the polenta mixture, shaking off any excess. Arrange on a platter. (The oysters should be fried within just a few moments of coating them.)
  • Fry the oysters in batches, about three at a time, until the breading is crisp, firm, and deep golden, 2 to 3 minutes. Remove with the wire skimmer and transfer to the paper towels to drain. Serve immediately with lemon wedges and aïoli or lime mayonnaise.

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