To drain well, place oysters on paper towels for a few minutes before coating with cornmeal mixture.
1/2 cup ketchup
1 tablespoon prepared horseradish
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 cup yellow cornmeal
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
3 2 medium oysters, drained well
2 tablespoons vegetable oil
Lemon wedges (optional)
How to Make It
Preheat oven to 450°.
Combine ketchup and next 3 ingredients; set aside.
Combine cornmeal and next 4 ingredients in a bowl; stir well. Transfer to a plate. Add oysters in batches of 8; toss to coat completely.
Coat a jelly-roll pan evenly with oil; place in oven for 3 minutes or until very hot. Arrange oysters on pan in a single layer. Bake at 450° for 8 minutes; turn and bake an additional 8 minutes or until golden. Remove oysters from pan. Serve immediately with cocktail sauce. Garnish with lemon wedges, if desired.
Oxmoor House Healthy Eating Collection
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