Storage & Cooking
Fried VA Oysters With Collard Slaw & Crème Fraiche
Fried Virginia Oysters With Collard Slaw and Crème Fraiche
Ingredients
- 1 ½ pints Shucked oysters
- 1 cup Cornmeal
- 1 cup Flour
- Pinch Salt and pepper
- Peanut oil for frying
- 6 Collard leaves, cut into chiffanode*
- ½ head White Cabbage, shredded
- ½ cup Mayonnaise
- 2 tablespoons Black seedy mustard
- 2 tablespoons White vinegar
- 2 tablespoons Sugar
- Pinch Salt and pepper
- 1 cup Sour cream
- 2 ounces Buttermilk
- ½ ounce Fresh orange juice
Collard Slaw Ingredients
Crème Fraiche Ingredients
Instructions
- Mix meal, flour and seasonings together for dredge.
- Toss oysters in the dredge to coat them lightly and fry them in hot peanut oil quickly to get crisp on the outside and still moist inside. Place on the slaw and place the crème fraiche on the side. Serve with pickled okra and deviled eggs.
- Mix ingredients together and let set in refrigerator at least 1 hour.
- *Cut into ribbons.
- Mix all together and let stand overnight.
For Oysters
For Collard Slaw
For Crème Fraiche