Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

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

RSJ’s Greek Tzatziki

This is the style of tzatziki I fell in love with again in Greece - thick, cool, garlicky, bright and built around full-fat Greek yogurt and well-drained cucumber. The key is keeping excess water out of the sauce and giving it enough time to rest so the garlic, olive oil, herbs and acid come together. Once you eat the real thing in Greece, most American tzatziki tastes like yogurt that once heard a rumor about a cucumber.

Read more

Breakfast Casserole Number 3

Preheat oven to 325 degrees. Brown sausage in a large skillet and drain most of the fat. Add vegetables, garlic…

Read more

Amalfi Lemon Cake

There's a particular kind of sunshine that only shows up in citrus form, and this Amalfi Lemon Cake has it in spades. Bright, moist, and unapologetically lemony, it walks the line between a proper dessert and something you'd be just as happy eating with your coffee on a Tuesday morning. The glaze soaks into the crumb while the cake's still warm, so every bite carries that little pucker of acidity balanced against real sweetness. It's simple enough for a weeknight and pretty enough for company.

Read more