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Ernesto's Oyster Nest




Source of Recipe


Ernesto's , San Antonio, TX


List of Ingredients




Vegetable or peanut oil, for deep frying
1 raw oyster
Flour seasoned with salt and pepper, for dredging oysters
Batter made of flour, water, salt and pepper (approximately 1 part
flour to 2 parts water)
Fine breadcrumbs (preferably homemade) seasoned with salt, pepper and
paprika, to taste
Leaf of Boston or iceberg lettuce
3 ounces fresh lump crabmeat
1 tablespoon Ernesto's Cocktail Sauce (recipe follows)
Wedge of lemon

ERNESTO'S COCKTAIL SAUCE:

1 cup ketchup
1/2 teaspoon horseradish
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce, or to taste

Recipe



To cook oysters: Heat oil to 350 degrees. Pat the raw oyster dry with paper towels, then dust with seasoned flour; shake off excess flour.
Whisk flour, water, salt, and pepper batter together in a bowl until it is smooth. It should be about the consistency of heavy cream. Dip the oyster into batter, shake it, then dip into the seasoned breadcrumbs, shaking again to remove excess crumbs.

Deep-fry the oyster just until golden brown, about 40 seconds.

To assemble Oyster Nest: Place lettuce leaf on serving plate. Place crabmeat on lettuce, forming a "nest." Add Ernesto's Cocktail sauce in the center of the nest, then place fried oyster on top of the sauce. Serve with a wedge of lemon.

For Ernesto's Cocktail Sauce: Combine all ingredients; refrigerate until serving time. Serve cold. (Refrigerate leftover Cocktail Sauce for other uses.)

Makes 1 serving.