Recipes

Fried P&J Oysters with Louisiana Caviar Ranch

Sashimi Tuna and Beau Soleil Oysters from Miramichi Bay
Photo by Rush Jagoe

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yields

12 servings

    Ingredients
    Fried Oysters
  • 1 cup cornmeal
  • 3 cups flour
  • 1 pint pank breadcrumbs
  • 1 tablespoon celery salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne
  • 1 tablespoon chopped tarragon
  • 1 cup lightly beaten egg whites
  • 24 oysters, shucked
  • Louisiana Caviar “Ranch Dressing”
  • 2 ½ cups buttermilk
  • 2 ½ cups mayonnaise
  • 1 ½ cups sour cream
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons celery salt
  • 1 ounce lemon juice
  • 1 tablespoon paddlefish roe
  • Tabasco, salt, & white pepper to taste
steps

Mix together all dry ingredients. Dredge the oysters in the egg whites then in the bread crumb mixture. Fry the oysters in hot oil until golden brown.

Louisiana Caviar “Ranch Dressing”

Combine all ingredients except paddlefish roe and whip until well combined. Fold in paddlefish roe.

 

  • Chef John Besh

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