Call It Supper: Cornmeal Fried Oysters with Celery-Apple Relish

This weeks recipe from Call It Supper pairs a refreshing relish with heavier fried oysters. This way you can eat as many fried oysters as you like while knowing you are getting your daily dose of vegetables.

RECIPE: Cornmeal Fried Oysters with Celery-Apple Relish

With modern refrigeration, the saying that oysters are best in months ending in ‘R’ is no longer relevant. But I still use that saying as an excuse to eat more oysters during the months with the letter ‘R’. Below is a recipe for buttermilk and cornmeal fried oysters, paired with a refreshing celery-apple relish. For the oyster breading, I like the texture and taste of coarse-ground cornmeal, but the coarse-grind doesn’t hold together too well during frying so I used a mix of flour and cornmeal.


Steps & Ingredients

  1. Drain the oysters from their juice. Save the juice for another use (spaghetti and oysters, seafood stock, bloody mary’s, etc). Soak the oysters in the buttermilk while you prepare the breading and heat the oil.
  2. Mix together the flour, cornmeal, cayenne pepper, and salt. Heat about 3 inches of oil in a Dutch oven over medium-high heat. Click here to read the complete recipe. 



Sarah and Tori started Call It Supper because they believe that a meal is always a strategic decision—never to be wasted, and have a passion for inventing recipes. Call It Supper is focused on seasonal, fresh recipes that are inspired by their travels, favorite restaurants and meaningful experiences. The ingredient lists will always contain something that is best had in that season.
The two became friends at Bowdoin College, where they started hosting dinner parties together. Back then, it was six packs and hors d’oeuvres, but today they have taken things a few steps further in the kitchen.
Location: New Orleans, LA and Boston, MA
Instagram: @CallitSupper
Read More from Call It Supper: Call It Supper’s WiLab Profile



Originally posted 2014-10-31 08:10:05. Republished by Blog Post Promoter