Fried Oysters With Garlic Rice

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By Ann Maloney

This elemental crockery requires you to bash 1 happening conscionable right: Lightly fry the oysters. The bivalves are coated successful cornmeal and cornstarch, and past fried until conscionable crunchy connected the extracurricular but inactive custardy connected the inside. In her cookbook, “Mosquito Supper Club” (Artisan, 2020), Melissa M. Martin, who is the proprietor of the Mosquito Supper Club edifice successful New Orleans, suggests tossing the freshly fried oysters successful food and blistery condiment and serving them implicit rice. We tweaked her look by adding ail to the rice.

Shucked oysters usually are sold by the pint. The fig of oysters successful a pint volition alteration dramatically depending connected their size. For example, tiny oysters whitethorn travel arsenic galore arsenic 25 to 30 to a pint, portion a pint of mean oregon ample oysters could output 16 to 18 per pint.

Ingredients

For the rice

  • 2 teaspoons unsalted butter
  • 1/2 cupful long-grain achromatic rice
  • 1 cupful water
  • 2 ample ail cloves
  • 1/4 spoon kosher salt

For the oysters

  • Peanut lipid oregon different neutral oil, for frying
  • 1 cupful (5 ounces) fine-ground cornmeal
  • 1/2 cupful (2 ounces) cornstarch
  • 1 spoon kosher salt, positive much arsenic needed
  • 1/2 spoon freshly crushed achromatic pepper
  • Pinch of cayenne pepper
  • 1 pint shucked oysters, well-drained (See headnote)
  • 2 tablespoons unsalted butter, melted
  • Hot sauce, to taste, positive much for serving

For serving

  • 2 tablespoons chopped caller flat-leaf parsley leaves, for serving
  • Scant 1/4 cupful thinly sliced scallions, for serving
  • Lemon, optional

Adapted from “Mosquito Supper Club” by Melissa M. Martin (Artisan, 2020)

Tested by Ann Maloney.

Published October 26, 2020

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Updated March 17, 2026

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