Oyster Foch

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Vegetable oil, for frying
  • 6 tablespoons pate
  • 6 slices bread, crusts removed, toasted
  • Salt and pepper
  • 2 cups yellow cornmeal
  • 3 dozen raw oysters
  • 3 cups Colbert Sauce, recipe follows
  • 1 ounce parsley leaves, chopped
Directions
  • Heat oil in a deep fryer to 350 degrees F. Alternatively, fill a large heavy pot almost halfway with oil and heat to 350 degrees F.

  • Spread 1 tablespoon of pate on each piece of toast. In a shallow bowl, mix enough salt and pepper into the cornmeal to flavor it. Roll the oysters in cornmeal until well covered. Lightly shake off the excess.

  • Carefully add breaded oysters to the hot oil and fry until crispy, about 30 to 40 seconds. Remove with a slotted spoon and drain on paper towels.

  • Put 6 fried oysters on top of each piece of toast, and then top the oysters with Colbert Sauce. Garnish with a sprinkle of chopped parsley. Serve immediately.

Colbert Sauce:
  • In a medium saucepan over medium-high heat, cook the sherry wine until reduced by half. Add hollandaise, followed by tomato sauce and Worcestershire. Add enough caramel food coloring until it becomes a deep chocolate shade. Season with salt and pepper, to taste. Serve over fried oysters.

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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