Ingredients

The following ingredients have 8 Servings
  • 6 oysters, shucked (there are some great videos on YouTube)
  • 1 jalapeno, diced
  • 1 tangerine
  • 2 tablespoons horseradish, prepared
  • 1 egg, whisked
  • 2 cups cornmeal
  • 1 cup flour
  • 1 tablespoon dried herbs, like chive or parsley
  • 2-3 cups canola oil, or enough so that the pops are more than halfway submerged
  • parsley, lemon, and horseradish for plating

Instruction

  • Roughly chop the shucked oysters into 1/4 inch chunks.
  • In a small bowl, mix the horseradish, juice from the tangerine, jalapenos, and chopped oysters. Don't be afraid to get your hands dirty.
  • In another bowl, mix the cornmeal, flour, and dried herbs. This is your coating. In a third bowl, prepare the whisked egg. Now you are ready to fry.
  • Heat canola oil in a high-sided pan over high heat. You will want it to reach 360 degrees before dipping in your pops, but if you do not have a thermometer, you can test the heat by throwing in a little of the cornmeal to see if the oil spits and it turns to a nice golden brown.
  • While the oil is heating, begin prepping your oyster pops. Take a teaspoon size scoop of the oyster/jalapeno/juice/horseradish mixture and plop into the dry ingredients. Squish and mold until you have formed a ball. It should have a thick enough cornmeal/flour coating that it holds together.
  • Dip the ball into the egg mixture.
  • Dip back into the cornmeal/flour again for a second coating. Set aside on a plate and repeat until all of the oyster/jalapeno/juice/horseradish mixture has been used. If the cornmeal and flour gets too clumpy, add some more.
  • When oil is ready, carefully lower the pops (2-4 at a time, depending on size of the pan) and let them crisp for 2 minutes on either side.
  • Remove from oil and let dry on a paper towel.
  • Place on a plater with desired accoutrements, serve, and watch them disappear.