- Yield : 6 servings
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
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- Vegetable oil, for frying
- 6 tablespoons pate
- 6 slices bread, crusts removed, toasted
- Salt and pepper
- 2 cups yellow cornmeal
- 3 dozen raw oysters
- 3 cups Colbert Sauce, recipe follows
- 1 ounce parsley leaves, chopped
- 2 ounces (1/4 cup) sherry wine
- 8 ounces just-made hollandaise sauce
- 1 ounce tomato sauce
- 6 dashes Worcestershire sauce
- Caramel food coloring
- Kosher salt and freshly ground black pepper
Heat oil in a deep fryer to 350 degrees F. Alternatively, fill a large heavy pot almost halfway with oil and heat to 350 degrees F.
Spread 1 tablespoon of pate on each piece of toast. In a shallow bowl, mix enough salt and pepper into the cornmeal to flavor it. Roll the oysters in cornmeal until well covered. Lightly shake off the excess.
Carefully add breaded oysters to the hot oil and fry until crispy, about 30 to 40 seconds. Remove with a slotted spoon and drain on paper towels.
Put 6 fried oysters on top of each piece of toast, and then top the oysters with Colbert Sauce. Garnish with a sprinkle of chopped parsley. Serve immediately.
In a medium saucepan over medium-high heat, cook the sherry wine until reduced by half. Add hollandaise, followed by tomato sauce and Worcestershire. Add enough caramel food coloring until it becomes a deep chocolate shade. Season with salt and pepper, to taste. Serve over fried oysters.