Cornmeal-Crusted Oysters with Red Pepper Romesco

Oxmoor House
Romesco, the classic Spanish sauce of tomatoes and red peppers, focuses solely on red peppers here and replaces the typical almonds with pecans, the South's prized nut. It's a perfect accompaniment with crusty fried oysters.
8 servings


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Peanut oil
1 cup yellow cornmeal
2 1/2 teaspoons paprika
24 large fresh Select oysters, drained
1 1/2 teaspoons salt, divided
Lemon wedges


Prep: 19 Minutes
Cook: 15 Minutes

Pour oil to a depth of 1" into a large skillet; heat to 375°.

Meanwhile, combine cornmeal and paprika in a shallow dish. Sprinkle oysters with 1/2 teaspoon salt. Dip oysters in cornmeal mixture, pressing gently to coat.

Fry oysters, 4 to 6 at a time, 30 seconds on each side or until golden brown. Drain on paper towels. Serve oysters with Red Pepper Romesco and lemon wedges.

Created date

August 2009