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Name: Lee Anne's Deep-Fried Oysters with Lemon Cream
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Seafood
Ingredients: 18 Fresh oysters; 2 cups Heavy cream; 1 1/2 teaspoons Lemon juice; 1 1/2 teaspoons Lemon zest grated to taste; 1 tablespoon Parmesan cheese grated; Salt and freshly ground white pepper; 4 slices Bacon; 1 Plum tomato peeled, cored, and finely diced; 1/2 Shallot finely minced; 3 tablespoons Sea beans diced; 2 teaspoons Flat-leaf parsley finely minced; 1 teaspoon Extra-virgin olive oil; Vegetable oil for frying; 3/4 cup All-purpose flour; 1 cup Club soda; Coarse salt for serving

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INGREDIENTS

18 Fresh oysters
2 cups Heavy cream
1 1/2 teaspoons Lemon juice
1 1/2 teaspoons Lemon zest ; grated to taste
1 tablespoon Parmesan cheese ; grated
Salt and freshly ground white pepper
4 slices Bacon
1 Plum tomato ; peeled, cored, and finely diced
1/2 Shallot ; finely minced
3 tablespoons Sea beans ; diced
2 teaspoons Flat-leaf parsley ; finely minced
1 teaspoon Extra-virgin olive oil
Vegetable oil ; for frying
3/4 cup All-purpose flour
1 cup Club soda
Coarse salt ; for serving

Servings

INSTRUCTIONS

In a small saucepan, heat the cream over medium heat and bring to a simmer. Reduce the heat to medium-low and simmer until the cream is reduced by about two-thirds, about 1 hour. Remove from the heat, strain if a skin forms on the surface of the cream, and return to the pan. Add the lemon juice, lemon zest, and cheese. Season with salt and white pepper to taste. Cover and set aside until ready to serve. Gently reheat before serving if needed.

Put the bacon in a medium skillet over medium heat. Cook until crisp on both sides, about 5 minutes. Transfer to paper towels to drain and cool slightly, then crumble the bacon. Set aside until ready to serve.

In a small bowl, combine the tomato, shallot, sea beans, and parsley. Add the extra-virgin oil and stir to coat.

In a medium, heavy pot, heat 2 to 3 inches of vegetable oil over medium-high heat to 375 degrees Fahrenheit. Put the flour in a medium bowl and whisk in just enough club soda to make a fairly smooth paste (a few lumps are OK), then add the remaining club soda.

One at a time, dip the oysters into the batter, letting excess drip off. Then, working in small batches, gently place the oysters in the oil. Fry until the oysters are puffed and golden brown, about 30 seconds. Remove with a slotted spoon and transfer to paper towels to drain. Sprinkle with salt.

To Serve, form 3 small mounds of coarse salt on each of 6 serving plates to make little platforms for the oysters. Moisten with a little water and place the reserved oyster shells on the mounds. Place a fried oyster in each shell and spoon a teaspoon of the warm lemon cream over each one. Top with the tomato mixture and sprinkle with the crumbled bacon. Serve immediately.

NOTES

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Lee Anne's Deep-Fried Oysters with Lemon Cream

18 Fresh oysters
2 cups Heavy cream
1 1/2 teaspoons Lemon juice
1 1/2 teaspoons Lemon zest grated to taste
1 tablespoon Parmesan cheese grated
 Salt and freshly ground white pepper
4 slices Bacon
1 Plum tomato peeled, cored, and finely diced
1/2 Shallot finely minced
3 tablespoons Sea beans diced
2 teaspoons Flat-leaf parsley finely minced
1 teaspoon Extra-virgin olive oil
 Vegetable oil for frying
3/4 cup All-purpose flour
1 cup Club soda
 Coarse salt for serving

Shuck the oysters, removing them completely from their shells into a bowl, along with their juices. Reserve the bottom halves of the oyster shells and rinse under hot water to clean. Dry the shells and set aside. Strain the oyster liquid through a fine-mesh sieve and set aside. Refrigerate the oysters, covered, until ready to fry.
In a small saucepan, heat the cream over medium heat and bring to a simmer. Reduce the heat to medium-low and simmer until the cream is reduced by about two-thirds, about 1 hour. Remove from the heat, strain if a skin forms on the surface of the cream, and return to the pan. Add the lemon juice, lemon zest, and cheese. Season with salt and white pepper to taste. Cover and set aside until ready to serve. Gently reheat before serving if needed.
Put the bacon in a medium skillet over medium heat. Cook until crisp on both sides, about 5 minutes. Transfer to paper towels to drain and cool slightly, then crumble the bacon. Set aside until ready to serve.
In a small bowl, combine the tomato, shallot, sea beans, and parsley. Add the extra-virgin oil and stir to coat.
In a medium, heavy pot, heat 2 to 3 inches of vegetable oil over medium-high heat to 375 degrees Fahrenheit. Put the flour in a medium bowl and whisk in just enough club soda to make a fairly smooth paste (a few lumps are OK), then add the remaining club soda.
One at a time, dip the oysters into the batter, letting excess drip off. Then, working in small batches, gently place the oysters in the oil. Fry until the oysters are puffed and golden brown, about 30 seconds. Remove with a slotted spoon and transfer to paper towels to drain. Sprinkle with salt.
To Serve, form 3 small mounds of coarse salt on each of 6 serving plates to make little platforms for the oysters. Moisten with a little water and place the reserved oyster shells on the mounds. Place a fried oyster in each shell and spoon a teaspoon of the warm lemon cream over each one. Top with the tomato mixture and sprinkle with the crumbled bacon. Serve immediately.

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Nutrition

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Serving Size: 1 Serving (174g)
Recipe Makes: 6 Servings

Calories: 344
Calories from Fat: 253 (74%)

Amt Per Serving		% DV

	Total Fat 28.1g	37 %
	Saturated Fat 12.6g	63 %
	Monounsaturated Fat 10.6g
	Polyunsanturated Fat 2.9g
Cholesterol 89.4mg		28 %
Sodium 495.9mg		17 %
Potassium 191.1mg		5 %
Total Carbohydrate 15.5g		5 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 14.9g
Protein 7.7g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 344

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