Buckwheat Fried Oysters

Name: Buckwheat Fried Oysters
Total time: 15 min
Yield: 6 servings
Ingredients: 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)

Recipe from Inside

Adapted by Regina Schrambling

Total Time: 15 minutes
Rating: 4(11)
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Featured in: Oyster Makeover: All Dressed Up, Places to Go

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Ingredients

Yield:6 servings

1cup flour
1cup finely ground buckwheat groats (kasha)
2tablespoons fine cornmeal
Oil for deep frying
30oysters, scrubbed and freshly shucked, shells reserved
Lemon rémoulade (see recipe)

Ingredient Substitution Guide

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Preparation

Step 1
Combine flour, ground buckwheat and cornmeal in a shallow dish. Arrange 5 reserved shells on each of 6 serving plates.
Step 2
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.
Step 3
Place oysters on shells on plates, and top with generous dollops of lemon rémoulade. Serve at once