Oysters with Parmesan-Cornmeal Crust
The folks at Boston Sword & Tuna are known to toss back oysters every which way, but one of our favorite recipes combines the richness of Parmesan cheese, the crunch of cornmeal, and just a touch of heat from chili peppers. Grab your oysters from our sea-to-home online fish market, pick up the recipes listed below, and get ready for pure and simple enjoyment.
- 1 cup buttermilk
- ½ cup cornmeal
- ½ cup freshly grated Parmigiano-Reggiano cheese
- ½ teaspoon fine sea salt
- ½ teaspoon chili pepper
- Vegetable oil
- 12 freshly shucked Bluepoint or Cherrystone Creek oysters
- Fresh lemon wedges, for garnish
- Horseradish sour cream sauce, for serving
Horseradish Sour Cream Sauce
- 1 cup sour cream
- ½ cup prepared horseradish
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Heat two inches of vegetable oil in a large skillet over medium heat until it reaches 350 degrees Fahrenheit, or until a wooden chopstick inserted into the oil begins to fizz with bubbles. Be sure to bring the oil to the proper temperature slowly over medium heat. If you heat the oil too quickly, it will harder to control and keep stable.
While the oil is heating, combine the cornmeal, Parmesan cheese, salt, and chili pepper in a shallow bowl.
Once the oil has reached the proper temperature, prepare the oysters by soaking them in buttermilk for one minute. Drain the oysters and completely coat them in the cornmeal mixture, letting them sit in the mixture for one minute. Remove the oysters from the cornmeal, shake off any excess mixture, and arrange the oysters in the skillet; the oysters should be fried within just a few moments of coating them.
Fry the oysters until the cornmeal mixture is crisp, firm, and a deep golden color, or about two to three minutes. Remove the oysters from the oil with a wire skimmer and transfer to a plate lined with paper towels to drain. Serve immediately with lemon wedges and a horseradish sour cream sauce.