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Cornmeal-Crusted Oysters with Red Pepper Romesco

Prep time 19 mins
Cook time 15 mins
Yield 8 servings
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.


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

How to Make It

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

  2. 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.

  3. 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.

Christmas With Southern Living 2006