by Sodium Girl
View
my 17 recipes »
Sodium Girl's Notes:
Expand6 oysters, shucked (there are some great videos on YouTube) Ask a question about this ingredient
1 jalapeno, diced Ask a question about this ingredient
1 tangerine Ask a question about this ingredient
2 tablespoons horseradish, prepared Ask a question about this ingredient
1 egg, whisked Ask a question about this ingredient
2 cups cornmeal Ask a question about this ingredient
1 cup flour Ask a question about this ingredient
1 tablespoon dried herbs, like chive or parsley Ask a question about this ingredient
2-3 cups canola oil, or enough so that the pops are more than halfway submerged Ask a question about this ingredient
parsley, lemon, and horseradish for plating Ask a question about this ingredient
Roughly chop the shucked oysters into 1/4 inch chunks.
Ask a question about this stepIn a small bowl, mix the horseradish, juice from the tangerine, jalapenos, and chopped oysters. Don't be afraid to get your hands dirty.
Ask a question about this stepIn another bowl, mix the cornmeal, flour, and dried herbs. This is your coating. In a third bowl, prepare the whisked egg. Now you are ready to fry.
Ask a question about this stepHeat canola oil in a high-sided pan over high heat. You will want it to reach 360 degrees before dipping in your pops, but if you do not have a thermometer, you can test the heat by throwing in a little of the cornmeal to see if the oil spits and it turns to a nice golden brown.
Ask a question about this stepWhile the oil is heating, begin prepping your oyster pops. Take a teaspoon size scoop of the oyster/jalapeno/juice/horseradish mixture and plop into the dry ingredients. Squish and mold until you have formed a ball. It should have a thick enough cornmeal/flour coating that it holds together.
Ask a question about this stepDip the ball into the egg mixture.
Ask a question about this stepDip back into the cornmeal/flour again for a second coating. Set aside on a plate and repeat until all of the oyster/jalapeno/juice/horseradish mixture has been used. If the cornmeal and flour gets too clumpy, add some more.
Ask a question about this stepWhen oil is ready, carefully lower the pops (2-4 at a time, depending on size of the pan) and let them crisp for 2 minutes on either side.
Ask a question about this stepRemove from oil and let dry on a paper towel.
Ask a question about this stepPlace on a plater with desired accoutrements, serve, and watch them disappear.
Ask a question about this stepAny high heat vegetable oil will do. I'd go with something that isn't too expensive because you will be using a lot of it!
wow, these look great and delicious! what do you think about other types of oil? is canola the best choice?
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
This is fabulous. What a fun idea, and yes, perfect for Super Bowl watching or just general entertaining!