To drain well, place oysters on paper towels for a few minutes before coating with cornmeal mixture.

Recipe by Oxmoor House January 2002

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Credit: Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 8 oysters and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

219 calories; fat 9.4g; saturated fat 1.1g; protein 7.8g; carbohydrates 27.5g; cholesterol 28mg; iron 7.5mg; sodium 880mg; calories from fat 37%; fiber 1.8g; calcium 61mg.
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