Fried Oysters Served On A Bed Of Pasta With Steamed Green Beans & Hollandaise

Whenever I go to visit my good friend in San Antonio I always take a couple of large ice chests for when we make our trip to Groomer's Seafood. I adore Groomer's Seafood and they know I love them for all of the wondrous seafood they supply me with.


It's difficult to get good, fresh seafood out here in the dry flatlands of West Texas, so when I go there I drool a lot. I think they like that.

Anyway, the last time I went there, I stood and watched as the employees shucked my oysters. Yes, I was drooling in anticipation of having fried oysters. I also looked on as they cut up my fresh tuna into 2" steaks. I was also able to buy some lovely salmon, some flounder, huge shrimps and some Red Snapper.


They always pack everything in ice for me, with enough to last me the five-1/2 hour trip home. I love that place!

Anyway, once I arrived home it was decided that we should have the oysters first. While draining the oysters, I found a lovely little pearl, which is the second I've found in a year. If this keeps up, I'll have a necklace in about 15 or 20 years. So here is my recipe for Fried Oysters:

Fried Oysters:

Ingredients:

1 dozen oysters, shucked

1 cup of flour

1/2 cup breadcrumbs

1/2 cup cornmeal

1 egg, beaten (with 1 tablespoon water added)

salt, to taste

pepper, to taste

cooking oil

Directions:

1. In large bowl, combine the flour, salt, and pepper .

2. In a medium size bowl, beat the egg with water added.

3. On a newspaper, combine the breadcrumbs and cornmeal. I like to use surgical gloves in the kitchen, which really come in handy for messy jobs such as this

4. While the oil is heating in the pan, roll each oyster lightly in the flour mixture.

5. Roll each oyster in the egg then dip in the breadcrumbs mixture, making sure that each is evenly coated.

6. Once your oil is heated to almost smoking, you can begin adding each oyster.

7. While these are cooking, you can bread another batch of oysters and have them ready to go.

8. When the first batch is done, drain them on a wire rack with paper towels and place in a warm oven.

9. Repeat this process until all oysters are done.

10. Serve with Hollandaise sauce and/or Horseradish Cocktail sauce.

Hollandaise Sauce: Ingredients:

1 cup of butter
4 eggs 1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon Tabasco sauce
1/4 teaspoon dry mustard
2 tablespoons fresh squeezed lemon juice
1 teaspoon fresh minced parsley  


Directions:

1. Heat butter until melted & bubbling.

2. Combine with all other ingredients in a blender.

3. With blender turned on, pour butter into yolk mixture in a slow stream until all is added.

4. Turn blender off and use the sauce or store in refrigerator up to 4 days.