Fried Oysters with Wasabi Cocktail Sauce

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 to taste
  • 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 to taste
  1. Combine Corn Meal and Herbs together in a robo coup or food processer until fully blended. Put peanut oil in a 8 inch deep sauce pan about three inches deep. Heat the oil to 350 degrees.
  2. Coat oysters, individually, in herb cornmeal mixture. Carefully place oysters in the hot oil. Do Not put to many oysters at a time in the oil. Lightly fry in peanut oil until golden brown and crispy. Serve with cocktail sauce on top.

For Wasabi Cocktail Sauce

Combine all ingredients and mix well. If to thick add a little water or lemon juice.

  • from Chef John Zucker of Cru Cafe, Charleston, SC

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