Crispy Fried Oyster BLT’s

I first ate these when my friend Julia Reed served them at a cocktail party on the courtyard of her Bourbon Street home. Make sure to use smaller oysters so that they can be eaten in one or two bites.

Ingredients

4-5 whole leaves of romaine lettuce

1 cup Seafood Remoulade Sauce

1/2 cup Cooked chopped bacon

2 dozen Oysters, fresh shucked

1 2 /3 cups Corn meal

1 /3 cup Corn flour

2 tsp Salt

2 Tbsp Creole Seasoning (recipe page xx)

Peanut Oil for frying

Instructions

Heat oil in cast iron skillet to 350 degrees.

Combine cornmeal, corn flour, salt and Creole seasoning. Drop oysters into cornmeal mixture and drop one at a time into hot oil. Fry until golden and crispy (approximately five minutes), remove, drain and assemble BLT’s.

Cut two-inch wide sections from the romaine leaves. Cut across the leaves so that each piece has a center rib piece.

Place 2 teaspoons of remoulade and one teaspoon of chopped bacon on the center of each romaine strip. Top with a fried oyster and wrap the lettuce around the oyster. Pierce the center with a decorated toothpick to secure the oyster.

Serve immediately.

Yield: 24

Recent Recipes

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

RobertStJohn.com