Crispy Oysters with Red Onion Vinaigrette
... submitted by fatherbob 
from bethesda, md 
24   shucked maryland select oysters (about 1 cup, or 8 ounces)
3/4 cup  buttermilk
6   strips bacon
  about 6 tablespoons olive oil, divided
1/4 cup  finely chopped red onion
1/4 cup  red wine vinegar
1 Tbsp  water
  scant 1 teaspoon granulated sugar
1/4 tsp  salt
1/8 tsp  black pepper
1 cup  white or yellow cornmeal
5 cup  mixed greens or mesclum
1/4 cup  chopped sweet red pepper
stir oysters together with the buttermilk; set aside. fry bacon until 
crisp in a 12-inch skillet, preferably nonstick. pour off fat and reserve. 
blot bacon on paper towels. add 3 tablespoons olive oil and the onion to 
skillet. cook, stirring, about 30 seconds until onion begins to soften. 
remove from the heat. stir in vinegar, water, sugar, salt and pepper just 
until sugar dissolves. 
pour off and reserve vinaigrette. wipe out skillet. 
cooking drain buttermilk from oysters. in a large, shallow plate, toss 
oysters with cornmeal until coated. add reserved bacon fat and enough 
additional olive oil to film the skillet. heat until very hot but not 
smoking. add oysters and fry on one side about 1+ minutes. turn over and 
cook just until nicely browned, about 1 to 2 minutes longer, depending on 
their size; be careful not to overcook. add salt and pepper to taste. 
immediately transfer oysters to paper towels. 
presentation toss greens with generous half of vinaigrette. arrange 
greens on plates. arrange oysters in a circle on greens. crumble bacon, 
and sprinkle over plates, along with diced red pepper. spoon as much 
remaining vinaigrette as desired over plates. serve immediately. 
note: recipe can be doubled, but the oysters should be fried in 2 batches. 
international recipes online 
on-line culinary discussion at 
(ID: 9688) Mirror: Thu, Dec 11, 2003

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