6.28.2011

Majestic's Fried Oysters With Preserved Lemon

DC Dish: Majestic's Shannon Overmiller from Metrocurean on Vimeo.



In the latest episode of Metrocurean's DC Dish series, chef Shannon Overmiller of The Majestic joined me in studio to make one of my all-time favorites, fried oysters. She livens things up with a tangy remoulade and a preserved lemon garnish. Here's how to make 'em:

Fried Oysters with Remoulade and Preserved Lemon
Courtesy chef Shannon Overmiller, The Majestic

for the remoulade

2 cups mayonnaise
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice
2 tablespoons chopped capers
2 tablespoons chopped cornichons or pickles
1 teaspoon chopped shallots
1 tablespoon whole grain mustard
pinch of cayenne
salt and pepper to taste

Mix all the ingredients together. Season with salt and pepper to taste.

for the oysters

7-10 shucked oysters, depending on size (Majestic uses Nomini Creek oysters from the Eastern Shore.)
2 cups of flour
1/2 cup yellow corn meal
1 tablespoon of salt
1 tablespoon black pepper
1 teaspoon cayenne
1/2 teaspoon cinnamon
1 teaspoon paprika
1 teaspoon garlic powder
2 quarts canola oil
1 preserved lemon, chopped
1/4 cup parsley, chopped

In a large heavy pot, heat the canola oil to 350 degrees. Mix all the dry ingredients together to make the seasoned flour coating. Dredge the oysters in seasoned cornmeal flour, making sure each one is completely coated. Gently drop the oysters into the hot oil and fry until lightly golden and crispy. Remove and place on a paper towel. Season with salt while still warm.

Mix the preserved lemon and parsley together, and sprinkle over the oysters.

2 comments:

Anonymous said...

Ii thought oysters were only harvested in the winter months?

Amanda @ Metrocurean said...

Not at all! The old 'R' month saying is pretty much ignored now. You can get excellent oysters year round, even from warmer waters down South.