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Fried Virginia Oysters with Collard Slaw and Creme Fraiche

Makes 6 Servings

cuisine: American

meal type: Entrée

technique: Fried



1 1/2 pints shucked oysters 1 cup cornmeal 2 cups flour pinch salt and pepper peanut oil for frying Collard Slaw 6 collard leaves, cut into chiffanode* 1/2 head white cabbage, shredded 1/2 cup mayonnaise 2 tablespoons black seedy mustard 2 tablespoons white vinegar 2 tablespoons sugar pinch salt and pepper Creme Fraiche 1 cup sour creme 2 ounces buttermilk 1/2 ounce fresh orange juice * Cut into ribbons.

Mix meal, flour and seasonings together for dredge.

Collard Slaw

Mix this together and let set in refrigerator at least 1 hour.

Creme Fraiche

Mix all together and let stand overnight.

To assemble: Toss oysters in the dredge to coat them lightly and fry them in hot peanut oil quickly so as to get crisp on the outside and still moist inside. Place on the slaw and place the creme fraiche on the side. Serve with pickled okra and deviled eggs.

Source: Source: "Virginia Waterfront Cusine" Virginia Marine Products Board

Calories: 407 Protein: 7% Saturated Fat: 29% Fat: 75% Carbohydrates: 16%