Corn Fried Oysters With Jalapeno Cream – Fustini's Oils & Vinegars
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Cooking tools:
- Blender
- Air fryer
- Fine-mesh sieve
- Oyster knife
- Hand mixer
- Saute pan
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Whisk
- Stove
- Refrigerator
- Paper towel
- Serving platter
Ingredients
- 16 oysters, in the shell
- ½ cup corn meal, fine grate
- Flour
- 1 egg, beaten
- Salt
- pepper
- ¼ cup vegetable oil
- Jalapeno Cream, recipe below
- Red Pepper Coulis, recipe below
- Scallions, thinly sliced
- ¼ cup Fustini’s 12 Year White
- 1 to 2 jalapenos, minced
- 1 small shallot, minced
- ¼ cup sour cream
- 2 tablespoons cream cheese
- 2 tablespoons heavy cream, whipped to soft peaks
- Drizzle of Fustini’s Cilantro and Onion Olive Oil
- 1 tablespoon Fustini’s Cilantro and Onion Olive Oil
- 2 red bell peppers, seeded, stemmed, and pith removed
- 1 shallot, roughly chopped
- 1 teaspoon of Jalapeno Creme, from above
- 1 bunch cilantro, roughly chopped
- 2 tablespoons Fustini’s 12 Year White Balsamic Vinegar
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