Photo by Leigh Webber

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2-4 appetizer servings

  • 2 cups cornmeal
  • ½ cup fresh herbs, chopped
  • 14 select oysters, medium-large
  • Salt
  • Peanut oil
  • Wasabi Cocktail sauce
  • 24 ounces ketchup
  • 1 ounce Worcestershire sauce
  • 2 ounces lemon juice
  • 1 ounce chopped basil
  • 12 ounces horseradish, freshly grated
  • 1 ounce wasabi powder
  • 2 tablespoons black pepper, cracked
  • Salt
  1. Combine corn meal and herbs together in a food processor. Pulse until fully blended.
  2. Pour peanut oil into an 8-inch deep sauce pan, about 3 inches deep. Heat the oil to 350 degrees.
  3. Coat oysters, individually, in herb cornmeal mixture. Carefully place oysters in the hot oil. Do not put too many oysters at a time in the oil. Lightly fry until golden brown and crispy. Serve with cocktail sauce on top.

For the Wasabi Cocktail Sauce

  1. Combine all ingredients and mix well. If too think, add a little water or lemon juice.
  • from John Zucker of Cru Catering in Charleston, SC

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