Crispy Oysters
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Cooking tools:
- Deep-fry thermometer
- Dutch oven
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Stove
- Slotted spoon
- Measuring cup
- Measuring spoon
- Spoon
- Paper towel
- Plate
Ingredients
- ½ cup country ham, diced
- ½ cup leeks, diced
- 1 teaspoon garlic, minced
- 1 tablespoon olive oil
- Freshly ground black pepper to taste
- 1 cup heavy cream
- Oyster liquor
- 2 tablespoons pernod
- 1 cup all-purpose flour
- 1 cup fine cornmeal
- 2 tablespoons Old Bay seasoning
- Sunchoke Relish (make your own or use your favorite brand)
- 16 shucked oysters, save the liquor for reduction and bottom shells for serving
- Enough peanut oil to fry oysters at 365°
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