Cajun Oven-Fried Oysters With Spicy Cocktail Sauce

Oxmoor House
To drain well, place oysters on paper towels for a few minutes before coating with cornmeal mixture.

Yield:

4 servings (serving size: 8 oysters and 2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 219
Fat 9.4 g
Satfat 1.1 g
Protein 7.8 g
Carbohydrate 27.5 g
Cholesterol 28 mg
Iron 7.5 mg
Sodium 880 mg
Caloriesfromfat 37 %
Fiber 1.8 g
Calcium 61 mg

Ingredients

1/2 cup ketchup
1 tablespoon prepared horseradish
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 cup yellow cornmeal
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
3 2 medium oysters, drained well
2 tablespoons vegetable oil
Lemon wedges (optional)

Preparation

Preheat oven to 450°.

Combine ketchup and next 3 ingredients; set aside.

Combine cornmeal and next 4 ingredients in a bowl; stir well. Transfer to a plate. Add oysters in batches of 8; toss to coat completely.

Coat a jelly-roll pan evenly with oil; place in oven for 3 minutes or until very hot. Arrange oysters on pan in a single layer. Bake at 450° for 8 minutes; turn and bake an additional 8 minutes or until golden. Remove oysters from pan. Serve immediately with cocktail sauce. Garnish with lemon wedges, if desired.

Note:

Oxmoor House Healthy Eating Collection

January 2002