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

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more