• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Fried Virginia Oysters with Collard Slaw and Creme Fraiche

    Add to MenuAdd to Calendar

    Source: www.allfood.comReport recipe

    Rate this recipe:

    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, H, C, E
    MineralsNatrium, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 cup sour cream

    2. 1/4 cup buttermilk

    3. 1 tablespoon fresh orange juice

    4. 6 collard leaves, cut into chiffanode

    5. 1/2 head white cabbage, shredded

    6. 1/2 cup mayonnaise

    7. 2 tablespoons black seedy mustard

    8. 2 tablespoons white vinegar

    9. 2 tablespoons sugar

    10. 1 teaspoon salt

    11. 1/2 teaspoon pepper

    12. 2 cups flour

    13. 1 cup cornmeal

    14. peanut oil for frying

    15. 1-1/2 pints shucked oysters

    Instructions Jump to Ingredients ↑

    1. To make crËme fraiche, combine sour cream, buttermilk and orange juice and let stand overnight at room temperature.

    2. To make collard slaw, combine collard, cabbage, mayonnaise, mustard, vinegar, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper together and marinate in refrigerator at least 1 hour.

    3. Mix flour, cornmeal, 1/2 teaspoon salt and 1/4 teaspoon pepper together. Toss oysters to coat and fry them in hot peanut oil quickly, so they are crisp outside and moist inside, about 2 minutes.

    4. Serve oysters on slaw with crËme fraiche on the side.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback