Corn Fried Oysters served with Corn Sauce and Shoe String Potatoes

Corn Fried Oysters served with Corn Sauce and Shoe String Potatoes

(Serves 6)

2 dozen Gulf Oysters

1 cup flour

1 tsp Creole seasoning

I large egg

½ cup half and half

1 cup yellow or white cornmeal

1 tbsp vegetable oil.

Sprinkle Creole Seasoning into flour in medium mixing bowl and mix well.  Combine egg and half and half in a medium mixing bowl and mix well to form egg wash.  Place cornmeal in a medium mixing bowl.    Heat vegetable oil in a large sauté pan for 3 minutes on medium high heat.  Dip oysters in flour mixture, dredge in egg wash, and coat with cornmeal.  Cook 2-3 minutes on medium high heat turning once until oysters are done

Corn Sauce

1 small diced bell pepper

1 small chopped onion

½ stalk of celery chopped

Kernels from 2 ears of fresh corn (can substitute 1-1 ½ cups of frozen or canned corn)

1 clove fresh garlic minced

1 tbsp Greek Seasoning

2 cups half and half

Combine all ingredients in a medium saucepan.  Heat on medium heat until reduced (about 15 minutes).  Add a pinch of corn starch if sauce does not thicken to desired consistency.

Shoe string Potatoes

1 lb potatoes

1 tsp Creole seasoning

1 ½ tbsp vegetable oil

Heat vegetable oil in skillet for three minutes or until hot.  Wash potatoes.  Cut potato lengthwise into small pieces.  Sprinkle Creole seasoning over potatoes.  Cook potatoes in vegetable oil for two minutes on each side or until brown.

Pour corn sauce on dinner plate then top with oysters and shoe string potatoes.

Weekend Cooking - December 6, 2009