Buckwheat Fried Oysters

Ingredients

• 1 cup flour
• 1 cup finely ground buckwheat groats (kasha)
• 2 tablespoons fine cornmeal
• Oil for deep frying
• 30 oysters, scrubbed and freshly shucked, shells reserved
• Lemon rémoulade (see recipe)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    784 calories; 51 grams fat; 4 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 15 grams polyunsaturated fat; 51 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 29 grams protein; 125 milligrams cholesterol; 268 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Combine flour, ground buckwheat and cornmeal in a shallow dish. Arrange 5 reserved shells on each of 6 serving plates.
2. Pour oil to a depth of 3 inches in a large, heavy skillet or Dutch oven, and heat to 350 degrees. Dredge oysters in flour mixture, shaking off excess, and gently place in hot oil in batches. Fry about 2 minutes, or until crispy. Drain on paper towels.
3. Place oysters on shells on plates, and top with generous dollops of lemon rémoulade. Serve at once