Oyster Cups
20 raw oysters, removed
from shell
2 cup all-purpose flour
1 cup corn starch
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
1 cup buttermilk
1 cup Blue Point Shore Thing beer
Approximately 8 cups of
Canola Oil
Put oil in large pot on medium heat. Combine dry ingredients. Combine wet ingredients. Dip oysters in dry, then wet, then dry. Fry for about four minutes. Remove and place on paper towel. Season with salt to taste.
Egg Salad:
12 boiled eggs, peeled and chopped
1 cup Duke’s mayonnaise
½ cup sliced scallion
1 tablespoon salt
½ tablespoon black pepper
Mix ingredients in a large bowl and refrigerate.
Pickled Carrot:
3 pounds carrot shredded in food processor or sliced thin
2 quart water
1 quart cider vinegar
¾ cup salt
Sachet:
6 bay leaves
1 tablespoon fennel seed
1 tablespoon coriander
1 teaspoon celery seed
6 whole clove
Combine water, vinegar, salt and sachet in steel pot. Bring to boil. Pour over carrots and refrigerate for at least 12 hours. This recipe will keep for 2 weeks.
Combine all ingredients:
20 Fried Oysters
Egg salad
20 Bib Lettuce Leaves
Pickled Carrot
Place a spoonful of egg salad in each bib leaf, top with an oyster, and finish with pickled carrot. Enjoy!
Chris Stewart is Owner and Executive Chef at The Glass Onion in West Ashley and is participating in It’s a Shore Thing at Charleston Wine + Food.
