recipe 
yields
2-4 appetizer servings
2 cups cornmeal
½ cup fresh herbs, chopped
14 select oysters, medium-large
Salt
Peanut oil
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
Ingredients
Wasabi Cocktail sauce
steps
- Combine corn meal and herbs together in a food processor. Pulse until fully blended.
- Pour peanut oil into an 8-inch deep sauce pan, about 3 inches deep. Heat the oil to 350 degrees.
- 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
- Combine all ingredients and mix well. If too think, add a little water or lemon juice.
Date Published: 07.10.12
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- from John Zucker of Cru Catering in Charleston, SC
