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.
Oxmoor House JUNE 2006
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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