Abby Allen · Nov 2, 2020 · 4 min read
When generating new recipes, I always tend to abide by what's in season at that present moment. Currently in Florida, oysters, tomatoes and corn are in their prime, so naturally, I took advantage of that trio for this easy, yet impressive appetizer that is suitable for any and all occasions.
All of the ingredients for this recipe can be easily accessed at Rollin' Oats Natural Food Market, where the products offered are the best of the best - most of which, are organic (if you know me, you know I ALWAYS encourage folks to buy organic!).
Ingredients from Rollin' Oats & oysters from Lost Coast Oyster Company
The only exception to the ingredient list that cannot be sourced from Rollin' Oats - the oysters. But, there's an upside - the oysters are local, thanks to Lost Coast Oyster Company!
Lost Coast Oysters Company literature
Shucked Lost Coast Oysters
Lost Coast Oyster Company's aim is to become a leader in sustainable aquaculture practices. These high-quality oysters are grown here along the gulf coast using the floating bag system by husband and wife duo Brian and Lindsay Rosegger. Purchase Lost Coast Oysters through the Urban Market or, enjoy them at one of St. Pete's local restaurants, like Urban Stillhouse or Alto Mare.
Sure, there are three separate recipes (tomato butter, pickled shallots & corn and the oysters) comprised in this one dish; however, each part is a cinch to make. Additionally, the tomato butter and pickled shallots and corn yield enough leftovers to incorporate into other recipes
Fried Oysters with Tomato Butter and Pickled Corn & Shallots
For this dish, wine expert Ken Smith recommends Muscadet, which is a classic mate for oysters. Ken says the following:
"Muscadet is a grape that embodies relaxed elegance, is beautifully accessible, affordable and unpretentious. A classic match with oysters, showing citrus, apple notes and a crisp, bright acidity that are an offset to the brininess of bivalves."
Fried Lost Coast Oysters with Tomato Butter & Pickled Shallots and Corn
No deep fryer? No worries. If you have a dutch oven and a candy thermometer, you're golden!
Pickled Shallots & Corn
An hour or two before you plan to fry the Oysters, pickle the corn and shallots. To a bowl or jar with a lid, add sliced shallots, thawed corn and salt and pour vinegar and hot water over. Allow to cool at room temperature at least one hour. Cover and store in the fridge for up to one week.
Preheat oven to broil. Add tomatoes in a single layer onto a parchment-lined baking sheet. Broil for 8-10 minutes, or until tomatoes begin to blister. Add blistered tomatoes, chives, room temperature butter and salt to a blender/food processor. Blend/process until well combined. Store in a container for up to two weeks.
Oysters and Assembly
Combine yellow cornmeal, flour, cajun seasoning and salt in a medium and add buttermilk to a second medium sized bowl.
Add oil to deep fryer and preheat to 375F. Alternatively, add oil to dutch oven or deep pot and preheat to 375 (use a candy thermometer to measure the temperature).
While oil is preheating, add oysters to bowl with buttermilk. One at a time, remove oysters from buttermilk, let excess drip off, and toss in cornmeal and flour mixture. Add to a wire rack or plate until all oysters have been dredged in buttermilk and cornmeal-flour mixture.
Add oysters to oil, four or so at a time, and fry until golden brown - 2-3 minutes. Allow to cool on a paper towel-lined plate.
To assemble, take a large spoonful or two of room temperature tomato butter and evenly smear it onto serving plater. Arrange oysters on smeared tomato butter, top with pickled corn and shallots and garnish with more chives.