Buckwheat Fried Oysters

1. 1

   Combine flour, ground buckwheat and cornmeal in a shallow dish.

2. 2

   Arrange 5 reserved shells on each of 6 serving plates.

3. 3

   Pour oil to a depth of 3 inches in a large, heavy skillet or Dutch oven, and heat to 350 degrees.

4. 4

   Dredge oysters in flour mixture, shaking off excess, and gently place in hot oil in batches.

5. 5

   Fry about 2 minutes, or until crispy.

6. 6

   Drain on paper towels.

7. 7

   Place oysters on shells on plates, and top with generous dollops of lemon remoulade.

8. 8

   Serve at once

* Per serving · 4 servings · Values may vary.

No additional tips available.