Subj : Earl of Sandwich - 20
To   : All
From : Dave Drum
Date : Thu Oct 06 2022 10:42:58

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fried Oyster PogCOboys w/Kale & Tartar Sauce
 Categories: Seafood, Sauces, Breads, Greens, Vegetables
      Yield: 4 servings
 
MMMMM------------------------TARTAR SAUCE-----------------------------
    1/2 c  Mayonnaise
      1 tb + 2 ts fresh lemon juice
      1 tb Chopped kosher dill pickles
      1 tb Drained capers
      1 tb Minced shallot
      2 ts Distilled white vinegar
    1/2 ts Dijon mustard
    1/4 ts Fine grated garlic

MMMMM-------------------------SANDWICHES------------------------------
      2 lg Eggs
      2 tb Heavy cream
           Salt & black pepper
    1/2 c  All-purpose flour
    1/2 c  Cornmeal
      4    (8") sandwich rolls w/sesame
           - seeds
     30 md (tp lg) oysters; shucked
  1 3/4 c  Fine chopped Tuscan kale
      1 qt Oil; for frying
     16    Kosher dill pickle slices
      2    Scallions; thin sliced; to
           - serve
           Thin sliced fresh jalapeno;
           - to serve
 
  MAKE THE TARTAR SAUCE: In a medium bowl, whisk the
  ingredients together. Refrigerate until ready to use.
  
  Set the oven @ 375+|F/190+|C.
  
  Meanwhile, in a medium bowl, whisk the eggs, heavy
  cream, and a generous pinch each of salt and pepper. Set
  aside. In a separate medium bowl, whisk the flour,
  cornmeal, and a generous pinch each of salt and pepper.
  Set aside.
  
  Slice the rolls in half crosswise and bake cut side up
  on a baking sheet until lightly crispy, about 5 minutes.
  
  FRY THE OYSTERS: Prepare a paper-towel-lined plate. In a
  medium pot, add enough oil to reach 1 1/2" up the side
  of the pan. Heat over high heat until a deep-fry
  thermometer reads 375+|F/190+|C. Meanwhile, batter about
  one-third of the oysters, coating them first in the egg
  wash, then coating fully with the flour mixture. Once
  the oil is hot, add ? of the prepared oysters and cook,
  turning occasionally, until golden brown and crispy,
  about 3 minutes. Remove with a slotted spoon to the
  prepared plate. Working in two more batches, repeat with
  the remaining oysters.
  
  Add 3 tablespoons of tartar sauce to the chopped kale,
  and toss to coat.
  
  Spread 1 tablespoon of the remaining tartar sauce onto
  each of the toasted rolls. Divide the kale mixture among
  the rolls, then add the oysters and pickles. Garnish
  with any remaining tartar sauce, the scallions, and
  sliced jalapenos to taste.
  
  Yield: makes 4
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Fish should smell like the sea. If they smell like fish it's too late.
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