Recipe for Buckwheat Fried Oysters

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Yield:

6 serving

Ingredients:

Amount	Ingredient
1 cup	all-purpose flour
1 cup	finely ground buckwheat groats (kasha)
2 tbl	fine cornmeal
	Vegetable oil for deep frying
30 x	oysters, scrubbed and freshly shucked, shells reserved

Instructions:

Instructions: Combine flour, ground buckwheat and cornmeal in a shallow dish. Arrange 5 reserved shells on each of 6 serving plates.

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 on each side, or until crispy. Drain on paper towels.

Place oysters on shells on plates and top with generous dollops of Lemon Remoulade. Serve at once.

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