ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

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

Photo: Peter Frank Edwards
Prep time 35 mins
Cook time 1 hr, 10 mins
Chill time 2 hrs
Total time 3 hrs, 45 mins
Yield Makes 4 servings
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.

Ingredients

How to Make It

  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.

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