Subj : Earl of Sandwich - 20
To : All
From : Dave Drum
Date : Thu Oct 06 2022 10:42:58
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fried Oyster PogCOboys w/Kale & Tartar Sauce
Categories: Seafood, Sauces, Breads, Greens, Vegetables
Yield: 4 servings
MMMMM------------------------TARTAR SAUCE-----------------------------
1/2 c Mayonnaise
1 tb + 2 ts fresh lemon juice
1 tb Chopped kosher dill pickles
1 tb Drained capers
1 tb Minced shallot
2 ts Distilled white vinegar
1/2 ts Dijon mustard
1/4 ts Fine grated garlic
MMMMM-------------------------SANDWICHES------------------------------
2 lg Eggs
2 tb Heavy cream
Salt & black pepper
1/2 c All-purpose flour
1/2 c Cornmeal
4 (8") sandwich rolls w/sesame
- seeds
30 md (tp lg) oysters; shucked
1 3/4 c Fine chopped Tuscan kale
1 qt Oil; for frying
16 Kosher dill pickle slices
2 Scallions; thin sliced; to
- serve
Thin sliced fresh jalapeno;
- to serve
MAKE THE TARTAR SAUCE: In a medium bowl, whisk the
ingredients together. Refrigerate until ready to use.
Set the oven @ 375+|F/190+|C.
Meanwhile, in a medium bowl, whisk the eggs, heavy
cream, and a generous pinch each of salt and pepper. Set
aside. In a separate medium bowl, whisk the flour,
cornmeal, and a generous pinch each of salt and pepper.
Set aside.
Slice the rolls in half crosswise and bake cut side up
on a baking sheet until lightly crispy, about 5 minutes.
FRY THE OYSTERS: Prepare a paper-towel-lined plate. In a
medium pot, add enough oil to reach 1 1/2" up the side
of the pan. Heat over high heat until a deep-fry
thermometer reads 375+|F/190+|C. Meanwhile, batter about
one-third of the oysters, coating them first in the egg
wash, then coating fully with the flour mixture. Once
the oil is hot, add ? of the prepared oysters and cook,
turning occasionally, until golden brown and crispy,
about 3 minutes. Remove with a slotted spoon to the
prepared plate. Working in two more batches, repeat with
the remaining oysters.
Add 3 tablespoons of tartar sauce to the chopped kale,
and toss to coat.
Spread 1 tablespoon of the remaining tartar sauce onto
each of the toasted rolls. Divide the kale mixture among
the rolls, then add the oysters and pickles. Garnish
with any remaining tartar sauce, the scallions, and
sliced jalapenos to taste.
Yield: makes 4
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
MMMMM
... Fish should smell like the sea. If they smell like fish it's too late.
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