Fried Oysters with Green Tomato, Sweet Corn, and Blue Cheese Vinaigrette and Quick Pickled Okra

Photo: Peter Frank Edwards
This is a surprising combination for fried oysters. The crispness of the hot oysters and the acidity from the okra and the vinaigrette, along with the creamy, pungent cheese and sweet corn, makes for a nice contrast in flavors.


Makes 4 servings

Recipe from

Recipe Time

Prep: 35 Minutes
Cook: 1 Hour, 10 Minutes
Chill: 2 Hours
Total: 3 Hours, 45 Minutes


2 cups cracker meal
1 cup corn flour or fine cornmeal
1 cup all-purpose flour
Kosher salt
Freshly ground white pepper
Peanut oil
16 oysters, shucked


1. Prepare Blue Cheese Vinaigrette; set aside.

2. Pour oil to a depth of 1 1/2 inches into a large cast iron or heavy skillet; heat over medium-high heat until oil reaches 350°.

3. Whisk together cracker meal, flours, 2 teaspoons kosher salt, and 1/2 teaspoon white pepper in a shallow bowl. Dredge oysters in mixture, shaking off excess. Fry, in batches, 2 to 4 minutes or until golden brown. Drain on paper towels; sprinkle with salt and pepper.

4. Spoon Blue Cheese Vinaigrette onto 4 serving plates. Top each with fried oysters and Quick Pickled Okra.


Frank McMahon,

Cool Inside: Hank's Seafood Restaurant by Frank McMahon and Melissa Bigner (Wyrick & Company, 2012).

April 2012