Pan Fried Oysters with Aged Sherry Sauce and Osetra Caviar

Recipe courtesy of Bobby Flay

Show: Hot off the Grill with Bobby Flay

Episode: Pan Fried Oysters

Pan Fried Oysters with Aged Sherry Sauce and Osetra Caviar

Name: Pan Fried Oysters with Aged Sherry Sauce and Osetra Caviar
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 12 oysters, shucked and 1/2 shell reserved; 1 cup yellow cornmeal, seasoned with salt and pepper; 1 cup peanut oil; 2 1/2 ounces osetra caviar; 2 shallots, peeled and finely diced; 1 cup aged sherry vinegar; 2 sticks, very cold butter, cut into pieces; Salt and pepper

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Total: 25 min

Prep: 20 min
Cook: 5 min

Yield: 4 servings

Total: 25 min

Prep: 20 min
Cook: 5 min

Yield: 4 servings

Ingredients

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Oysters:

12 oysters, shucked and 1/2 shell reserved

1 cup yellow cornmeal, seasoned with salt and pepper

1 cup peanut oil

2 1/2 ounces osetra caviar

Aged Sherry Sauce:

2 shallots, peeled and finely diced

1 cup aged sherry vinegar

2 sticks, very cold butter, cut into pieces

Salt and pepper

Directions

For the Oysters: Dredge oysters in cornmeal. Heat oil in a large skillet until almost smoking. Saute oysters on each side for 1 minute. Spoon 2 teaspoons of butter sauce into each reserved shell. Top with an oyster and a heaping teaspoon of caviar
For the Aged Sherry Sauce: Place shallots and sherry vinegar in a small saucepan and reduce to 1 tablespoon over high heat. Whisk in the butter, piece by piece. Season with salt and pepper to taste.

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Show: Hot off the Grill with Bobby Flay

Episode: Pan Fried Oysters

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Pan Fried Oysters with Aged Sherry Sauce and Osetra Caviar

Oysters:

Aged Sherry Sauce:

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