Buckwheat Fried Oysters

Name: Buckwheat Fried Oysters
Total time: 15 min
Yield: 6 servings
Ingredients: 1 cup flour; 1 cup finely ground buckwheat groats (kasha); 2 tablespoons fine cornmeal; Oil for deep frying; 30 oysters, scrubbed and freshly shucked, shells reserved; Lemon rémoulade (see recipe)

Recipe from Inside

Adapted by Regina Schrambling

Total Time: 15 minutes
Rating: 4(11)
Comments: Read comments

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Ingredients

Yield:6 servings

1cup flour
1cup finely ground buckwheat groats (kasha)
2tablespoons fine cornmeal
Oil for deep frying
30oysters, scrubbed and freshly shucked, shells reserved
Lemon rémoulade (see recipe)

Ingredient Substitution Guide

Preparation

Step 1
Combine flour, ground buckwheat and cornmeal in a shallow dish. Arrange 5 reserved shells on each of 6 serving plates.
Step 2
Pour oil to a depth of 3 inches in a large, heavy skillet or Dutch oven, and heat to 350 degrees. Dredge oysters in flour mixture, shaking off excess, and gently place in hot oil in batches. Fry about 2 minutes, or until crispy. Drain on paper towels.
Step 3
Place oysters on shells on plates, and top with generous dollops of lemon rémoulade. Serve at once

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