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Fried Oysters with Pickled Shallots and Smoked Bacon Gluten-Free Recipe

Servings 4
Author Gayle Pirie and John Clark

Ingredients

  • 2 cups (360 g) fine cornmeal
  • 1-1/2 teaspoons kosher salt
  • 20 twists freshly ground black pepper
  • 1/4 cup (60 ml) Cayenne Mayonnaise (below)
  • 2 bunches watercress large stems removed
  • 3 tablespoons Red Wine Sherry Vinaigrette (below)
  • 1/4 cup (60 ml) olive oil, grapeseed oil, or safflower oil
  • 16 plump medium shucked oysters
  • 1/4 cup (35 g) Pickled Shallots (at right), for serving
  • 2 strips bacon cooked until crisp and cut into 1/2-inch pieces (optional), for serving

Instructions

  1. In a medium bowl, stir together the cornmeal, salt, and pepper. Set aside for dredging.
  2. Set a plate or baking sheet lined with paper towels near the stove.
  3. Use the back of a spoon to spread the mayonnaise over the surface of a large serving platter.
  4. In a medium bowl, toss the watercress with the vinaigrette to evenly coat it.
  5. Arrange the dressed greens in mounds on the platter.
  6. Heat the oil in a large cast-iron skillet over medium heat. While the oil gets hot, dredge half of the oysters in the cornmeal mixture to coat well. Shake off any excess coating, then transfer the oysters into the oil by hand and cook, undisturbed, until they are golden and crisp, about 2 minutes.
  7. Turn the oysters over with tongs to cook the other side, about 1-1/2 minutes longer, handling them gingerly to avoid disrupting their fragile coating. Transfer the fried oysters to the lined plate. Fry the remaining oysters in the same way, adding them to the lined plate as they are done.
  8. To serve, arrange the fried oysters on top of the watercress and sprinkle the pickled shallots and the bacon pieces, if using, over the top.