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+ servings

Fried Lost Coast Oysters with Tomato Butter & Pickled Shallots and Corn

Abby Allen
No deep fryer? No worries. If you have a dutch oven and a candy thermometer, you're golden!
5 from 1 vote
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Appetizer
Cuisine American
Servings 2 people
Calories 469 kcal

Ingredients
  

Oysters

  • 12 Oysters, shucked We recommend using Lost Coast Oysters, which are local to St. Pete!
  • 1 cup Buttermilk
  • 3/4 cup Yellow cornmeal
  • 1/4 cup flour
  • 1 tbsp Cajun Seasoning
  • 1 tsp Salt
  • 2 cups Canola Oil

Tomato Butter

  • 1 pint Grape Tomatoes
  • 2 sticks butter Pasture-raised, such as Vital Farms, is preferred
  • 1/4 cup Chives Plus more, for garnish
  • 1 tsp Salt

Pickled Shallots & Corn

  • 2 medium Shallots Sliced into thin rounds
  • 1/4 cup Frozen Corn Thawed
  • 1/2 cup Red Wine Vinegar
  • 1/2 cup Hot Water
  • 1 tsp Salt

Instructions
 

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.
    Pickled Shallots and Corn

Tomato Butter

  • 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.
    Tomato Butter

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.
    Battered Oysters
  • 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.
    Fired Oysters
  • 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.
Nutrition Facts
Fried Lost Coast Oysters with Tomato Butter & Pickled Shallots and Corn
Amount Per Serving (405 g)
Calories 469 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 17mg6%
Sodium 1294mg56%
Potassium 1162mg33%
Carbohydrates 82g27%
Fiber 11g46%
Sugar 16g18%
Protein 16g32%
Vitamin A 4110IU82%
Vitamin C 39mg47%
Calcium 179mg18%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 405gCalories: 469kcalCarbohydrates: 82gProtein: 16gFat: 9gSaturated Fat: 3gCholesterol: 17mgSodium: 1294mgPotassium: 1162mgFiber: 11gSugar: 16gVitamin A: 4110IUVitamin C: 39mgCalcium: 179mgIron: 5mg
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