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Crispy deep-fried oysters and dill cornmeal-crusted fried green tomatoes with a creamy horseradish dip.
WHAT’S GOING ON HERE:
Oysters: Oysters are great for frying! Dredged in a classic cornmeal crust they come together in minutes. Use this cornmeal crust on your fish, shrimp, and crawfish.
Green Tomatoes: Green tomatoes are heirlooms that haven’t ripened yet. Because of that, they need a pretty healthy time in the fryer to cook all the way through. Green tomatoes should be golden,crispy and tender. Undercooked tomatoes are pretty hard.
Corn Meal: Both green tomatoes and oysters go great in a corn meal crust so i made a batter for both because who likes extra dishes. Use the same dredge for the oysters and the cornmeal.
TIPS & TRICKS FOR THE BEST CRISPY SOUTHERN FRIED OYSTERS & FRIED GREEN TOMATOES
vodka + egg wash: a little splash of alcohol always finds its way into my fried goods. the way the alcohol evaporates in the fryer makes for a airy crispy fried crust. all the alcohol is removed once it’s done frying.
cornmeal crust; corn meal and seafood and tomatoes go hand in hand. fortify the crust to have a stronger hold with corn starch and a little flour.
hot oil: good fried seafood requires hot oil. make sure your cooking oil comes to temperature before adding in the seafood and tomatoes. cold oil will cause the batter to either fall off, get greasy or ruin the dish . make sure the oil is crackling.
salt: add a healthy sprinkle of salt over all food immediately removed from the cooking oil.
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