Cooking Recipe Oysters In Mango Remoulade
Recipe Ingredients
Directions
Mix egg yolks and beer. Whisk in flour and salt. Set aside for 15
minutes. Shuck the oysters and arrange the shells on a bed of rock
salt. Wash the spinach and dry thoroughly. Roll the spinach leaves in
bundles and slice thinly to make a chiffonade. Line the oyster shells
with the spinach. Put 1 tsp Mango Remoulade in each shell.
Heat about 1/4 cup corn oil in a large skillet on medium-high heat.
Dredge oysters in flour and dust of excess. Dip in beer batter and
fry on both sides until light brown. Drain on paper towels and place
in shells. Drizzle with remaining remoulade and serve. Serves 2-4.
From the files of Al Rice, North Pole Alaska. Feb 1994