PEARL OYSTER BAR TARTAR SAUCE
Note: These recipes have been adapted from "Lobster Rolls and Blueberry Pie" by Rebecca Charles of Pearl Oyster Bar and Deborah DiClementi. Text copyright 2003 by Rebecca Charles. Reprinted by permission of Regan Books.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 4 1/2 cups
Number Of Ingredients 6
Steps:
- In a medium bowl, combine all the ingredients. Stir well, and refrigerate until ready to use. May be prepared 1 day in advance.
FRIED OYSTERS WITH TARTAR SAUCE
Getting fried oysters from your summer seafood shack is fun, but making them yourself yields something crispy, light and, most significantly, tender. Shuck carefully, bread delicately and fry to golden perfection, then serve with this bright, lively tartar sauce, which gets its spark from cornichons, capers and lemon juice. Eat while hot - whether you're wearing flip flops or polished oxfords, that's up to you.
Provided by Gabrielle Hamilton
Categories appetizer
Time 45m
Yield 24 oysters and 1 pint sauce
Number Of Ingredients 15
Steps:
- Prepare the oysters: Season flour with salt and pepper. Dredge each oyster in the flour, then dip in the beaten egg, then coat evenly in the panko.
- Set breaded oysters on a baking cooling rack, leaving a little room between the oysters so they can dry and set. Refrigerate until ready to fry and serve.
- Make the sauce: Finely mince garlic with a pinch of salt until sticky and pasty. Mince shallots, cornichons and capers as finely as possible. Add all to a small bowl. Stir in mayonnaise, sour cream, lemon juice, caper brine and cornichon vinegar, and stir well. Add chopped parsley, stir well and season to taste with salt. Refrigerate until ready to serve.
- Fry the oysters: Melt enough shortening in a deep medium skillet (we love cast iron) over medium for 1 1/2 inches of liquified fat once hot. Increase heat to medium-high. It's ready to fry in when a few crumbs of panko or the tip of a wooden chopstick sizzles actively in the fat.
- Add the oysters cold from the refrigerator, working in batches of 6 to 8 or as you have room. Fry, making sure to turn them to get both sides, until golden brown, 1 to 2 minutes, depending on size. Remove with a slotted spoon or spider, and let rest on a clean rack while you fry the rest. Season each batch with a little salt while still piping hot, as soon as you pull them from the fat. Serve with tartar sauce.
CABBAGE SLAW
Provided by Rebecca Charles
Categories Vegetable Side No-Cook Picnic Quick & Easy Vinegar Summer Cabbage Fat Free Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 6
Steps:
- In a large bowl, blend all the ingredients well. Refrigerate at least 3 hours before serving.
SALT-CRUSTED SHRIMP
Provided by Amanda Hesser
Categories dinner, easy, quick, appetizer
Time 10m
Yield 4 appetizers
Number Of Ingredients 5
Steps:
- Fill a deep saucepan with 2 inches of oil and heat to 350 degrees. In a bowl, combine flour and cracker meal. Dredge the shrimp thoroughly in the mixture. Shake off excess and drop into the oil. Fry until shrimp is curled and crisp, about 2 minutes. Drain on paper towels and season on both sides of the shrimp. Serve with tartar sauce on the side.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 0 grams, Sodium 103 milligrams, Sugar 0 grams, TransFat 0 grams
PEARL OYSTER BAR TARTAR SAUCE
This recipe is an accompaniment for [Cabbage Slaw](/recipes/food/views/108146) .
Provided by Rebecca Charles
Number Of Ingredients 6
Steps:
- In a large bowl, mix the ingredients thoroughly. Refrigerate.
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