Cornmeal-Crusted Oysters with Sweet Pickle Mayonnaise

Cornmeal-Crusted Oysters with Sweet Pickle Mayonnaise
Cornmeal-Crusted Oysters with Sweet Pickle Mayonnaise
Here's a perfect way to have the taste of fried oysters without all the extra fat. If the oysters are very large, cut them in half before coating them with the cornmeal.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 8 as an appetizer or 4 as a main course
Appetizer Bake Low Fat Cornmeal Shrimp Spring Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
  • 1 tablespoon vegetable oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons cider vinegar
  • 3/4 teaspoon cayenne pepper
  • 1 1/2 cups yellow cornmeal
  • 1 cup low-fat buttermilk
  • 1 garlic clove, pressed

Preparation Mix mayonnaise, sweet pickles, vinegar and garlic in small bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 450°F. Drain oysters on double layer of paper towels Brush large nonstick baking sheet with oil. Heat in oven until very hot, about 10 minutes. Meanwhile, mix cornmeal, salt, cayenne and pepper in pie dish. Pour buttermilk into medium bowl. Lightly coat oysters with cornmeal; shake off excess. Dip into buttermilk, then coat again with cornmeal; place on platter. Place oysters on hot baking sheet, spacing apart. Bake until oysters are golden brown on bottoms, abut 8 minutes. Turn oysters over and bake until brown on bottoms, abut 8 minutes longer. Serve with pickle mayonnaise for dipping. Per Serving: calories, 346; total fat, 10g; saturated fat, 2g; cholesterol, 92mg. Nutritional analysis provided by Bon Appétit

Preparation Mix mayonnaise, sweet pickles, vinegar and garlic in small bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 450°F. Drain oysters on double layer of paper towels Brush large nonstick baking sheet with oil. Heat in oven until very hot, about 10 minutes. Meanwhile, mix cornmeal, salt, cayenne and pepper in pie dish. Pour buttermilk into medium bowl. Lightly coat oysters with cornmeal; shake off excess. Dip into buttermilk, then coat again with cornmeal; place on platter. Place oysters on hot baking sheet, spacing apart. Bake until oysters are golden brown on bottoms, abut 8 minutes. Turn oysters over and bake until brown on bottoms, abut 8 minutes longer. Serve with pickle mayonnaise for dipping. Per Serving: calories, 346; total fat, 10g; saturated fat, 2g; cholesterol, 92mg. Nutritional analysis provided by Bon Appétit

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