recipe 
yields
4-6 servings
1 pint oysters
¼ cup buttermilk
3 teaspoon cayenne pepper divided
3 teaspoons salt, divided
1 cup cornmeal
1 cup corn flour
1 cup all-purpose flour
4 cups peanut oil, for frying
2 heads fennel, shaved thin
1 small head cabbage shaved thin
1 large carrot, grated
3 scallions, sliced
1 cup mayonnaise
½ cup cider vinegar
¼ cup sugar
1 teaspoon black pepper
1 teaspoon salt
Ingredients
For the oysters:
For the fennel coleslaw:
steps
Prepare the oysters:
- In a large bowl, whisk together buttermilk, 1 teaspoon of the cayenne, and 1 teaspoon of the salt. Add oysters and set aside in fridge.
- In another large bowl, combine cornmeal, flours, remaining 2 teaspoons of cayenne pepper, and remaining 2 teaspoons of salt. Mix thoroughly and set aside.
Make the fennel coleslaw:
- Combine first four ingredients in a large bowl and set aside.
- Whisk together remaining ingredients in a bowl to form a dressing. Add 1 cup dressing to the fennel-cabbage mixture, and stir to coat. Add additional dressing, if desired, and season with additional salt and pepper to taste. Set aside in fridge to let flavors meld while proceeding with recipe.
Fry the oysters:
- Bread oysters and hold in fridge.
- In a large skillet, heat peanut oil to 360 degrees. Working in batches of five to six oysters at a time, fry oysters until golden brown and cooked through, about 2 minutes. Serve alongside slaw.
Date Published: 12.14.13
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- Recipe from Chris Hastings of Hot and Hot Fish Club, Birmingham, Alabama
