Fried Oysters on the Shell with Crema de Palmito

 |  Seafood: Oysters

What you need


12 Alabama Gulf oysters, removed from shell (reserve shell)

1 c. Wondra flour

1 tbsp corn starch

Sea salt

Cracked pepper

8 oz egg yolks, beaten

1 tbsp Dijon mustard

1 tbsp hot sauce

Reserved oyster liquor

1 lb clarified butter

8 oz bacon fat, rendered and strained (prosciutto fat recommended)

1/2 tsp chives, chopped

8 oz mirepoix, fine dice

12 oz heart of palm, chopped

6 oz clam meat

4 oz unsalted butter, cubed

2 oz garlic, fine dice

2 oz shallot, fine dice

2 bay leaves

2 oz parsley, minced

1 lemon, juiced and zested

14 oz clam stock/juice

1/2 pint heavy cream

8 oz parmigiano romano, grated

Kosher salt to taste

White pepper to taste



Crack open the oyster and remove from shell. Place oyster and their liquor in a container. Reserve. Clean oyster shell of any debris. Reserve.

For Flour

Place all ingredients in a mixing bowl, mix well and hold.

For Egg Wash

Place all ingredients in a bowl, mix well and hold.

For Breading

Dust oysters one at a time in seasoned flour, then place each dusted oyster in egg wash. Remove, careful to drain excess liquid, then toss each oyster in seasoned flour until completely covered. Repeat this for each oyster. Hold for pan frying.

To Fry

In a cast iron skillet, bring up clarified butter and bacon lard to temp over medium high heat. Lay each oyster in the skillet. Cook on each side until breading is browned and crisp. Remove from skillet and hold on plate with paper towel to remove excess grease.

For Heart of Palm Cream

In a medium sized pot, melt cubed butter over medium heat and add mirepoix. Sweat until tender. Add chopped heart of palm, add minced garlic and minced shallots, reduce heat so pot does not caramelize (edges of the pot turn brown, this will keep the sauce from turning brown). Cook further until all ingredients are tender, about 5 minutes total. Add lemon juice, lemon zest, and bay leaves. Allow to cook for 1 minute further and add clam stock and clam meat. Reduce flame and slowly reduce liquid by half. Once stock is reduced, add heavy cream and continue to cook for 5-7 minutes. Add grated cheese, check for taste, season to taste. With a hand blender, or food processor, or blender, puree stock until smooth. Allow to rest.

For Dish

Lay each oyster shell in a platter, place ½ to 1 oz of heart of palm cream on shell and place fried oyster on top, garnish with chives and serve immediately.

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