- 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.
2 ounces black truffle ends and pieces
6 egg yolks
1-ounce white wine vinegar
5 ounces canola oil
2 ounces truffle oil
Salt and pepper
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.