Cornmeal Crusted Oysters with Grainy Mustard Sauce

Cornmeal Crusted Oysters with Grainy Mustard Sauce
Cook / Prep Time: 25 min

Fried oysters are delicious.  This recipe produces a light crusted, sweet and light oyster with a tangy mustard sauce.  – Jen

1 tub shucked BC Beach Oysters (Contains about 8)
¼ cup Whip Cream (whipped)
¼ cup Mayo
2 Tbsp Grainy Mustard
1 cup Cornmeal
1 cup Rice Flour
Vegetable oil

  • Mix cornmeal and rice flour together in a bowl.
  • Whip cream in a separate bowl (to stiff peaks). Then add the mayo and the grainy Dijon. Fold all three ingredients together until combined. Reserve.
  • Open oyster tub and place oysters in the cornmeal mix.
  • Preheat a large frying pan over medium high heat. Add enough vegetable oil to provide a shallow fry. (1/2 cup approx)
  • Dredge the oysters really well with the cornmeal mix. Discard any leftover breading mix.
  • Pan Fry Oysters for 4-5 mins per side, or until they become golden and slightly crisp.
  • Remove oysters using tongs or a slotted spoon, and let them drain a bit on paper towel.
  • Spoon mustard mousseline sauce onto plate. Place pan fried oysters on top stacked neatly.

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