Tuesday, March 31, 2009


serves sixteen

1 cup creme fraiche
2 tablespoons wasabi powder
juice of half a lemon
salt to taste
peanut or vegetable oil
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon plus 1 teaspoon creole seasoning
2 eggs, lightly beaten
1 pint fresh shucked oysters
8 slices bacon, cut in half lengthwise

Mix creme fraiche, wasabi powder, lemon juice and salt. (Can be made the day before.)
Heat 2 to 3 inches of vegetable oil to 350 degrees in deep fryer or large stockpot. On a plate, combine flour, salt, pepper and 1 tablespoon creole seasoning. On a separate plate or shallow bowl, whisk eggs with 1 teaspoon creole seasoning and 1 tablespoon water.

Take an oyster and dip first in egg, then flour mixture and wrap in bacon half. Secure with a toothpick. Repeat until all oysters are wrapped.

Place oysters carefully in hot oil. Fry in two batches for about 1 to 2 minutes or until the bacon is crisp. Drain on paper towels. Make sure temperature returns to 350 degrees before frying the second batch. Place fried oysters on a platter and drizzle with wasabi cream.

courtesy of: Evening Edge, Atlanta Journal-Constitution, 72 Marietta Street Northwest, Atlanta, Georgia, 30303

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