Cornmeal-Crusted Oysters with Red Pepper Romesco
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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
- Red Pepper Romesco
- Lemon wedges
- 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.
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