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Fried Virginia Oysters with Collard Slaw
Courtesy of Virginia Marine Products Board
Servings: 6
Prep Time: 15 Min.
Cook Time: 5-8 MIn.
Chill Time: 1 Hr.
What you need:
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1 1/2 pt. shucked oysters
1 c. corn meal
1 c. flour
pinch of salt and pepper

Collard Slaw:
6 collard leaves, cut into ribbons
1/2 head white cabbage, shredded
1/2 c. mayonnaise
2 Tbsp. black seed mustard
2 Tbsp. sugar
pinch of salt and pepper
What to do:
1. Mix corn meal, flour and seasonings together for dredge.
2. Mix ingredients for slaw and set in refrigerator at least 1 hr.
3. To assemble: Toss oysters in the dredge to coat them lightly and fry them in hot peanut oil quickly so they get crisp on the outside and still moist inside. Place on the slaw.
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