recipe 
yields
2-4 appetizer servings
2 cups cornmeal
½ cup fresh herbs, chopped
14 select oysters, medium-large
Salt to taste
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 to taste
ingredients
Wasabi Cocktail Sauce
steps
- 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.
- 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.
Date Published: 07.09.12
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- from Chef John Zucker of Cru Cafe, Charleston, SC
