Flash Fried Oysters "In Tuxedo" with Black and White Truffles

Total Time:
26 min
25 min
1 min

4 servings

  • 1/2 gallon peanut oil
  • 8 ounces yellow cornmeal
  • Salt and pepper
  • 1 -ounce cayenne
  • 1 -ounce paprika
  • 24 oysters, shucked
  • 1 tomato
  • 1/2 bunch watercress, trimmed and cleaned
  • 3 ounces favorite vinaigrette
  • 4 slices pullman loaf bread
  • Truffle mayonnaise, recipe follows
  • 1 small black truffle, very thinly sliced
  • 1 -ounce white truffle oil
  • Heat the oil in a large deep pot to 325 degrees F.

  • Season the cornmeal with salt, pepper, cayenne, and paprika and mix well. Dredge the oysters in the seasoned cornmeal, shaking off any excess.

  • Slice the tomatoes into thin slices. Season tomato slices and watercress with some of the vinaigrette, and salt and pepper.

  • Toast the pullman bread. Spread bread with truffle mayonnaise and place tomato and watercress on each piece of bread.

  • Flash-fry oysters in peanut oil for about 30 seconds, or until golden brown and season with salt and pepper. Place tomato-watercress bread and oysters on each of 4 plates. Garnish with black truffle slices and truffle oil.

Truffle Mayonnaise:
  • Combine ingredients, except for oils in a blender or food processor and mix. With the machine running on low, slowly drizzle in the oils until a mayonnaise consistency develops. Season with salt and pepper.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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