Buttermilk Fried Oysters

April 22, 2017 10:26 AM

Chef Michael Mastrantuono of Roux joins Dan to showcase his Buttermilk Fried Oysters. Chef Mike is one of the culinary participants in this year's "A Taste of Albany", which benefits the Interfaith Partnership for the Homeless.

Buttermilk Fried Oyster

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2 cups all purpose flour

1/2 tsp paprika

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp coriander

1/2 tsp white pepper

1 dozen large oysters

1 cup buttermilk

1/2 gallon canola oil

Place the buttercream in one bowl. In another bowl, add in the all purpose flour, paprika, onion powder, garlic powder, coriander and white pepper. Mix thoroughly. Dip each oyster individually into the buttermilk and then into the flour bowl. Add the canola to a frying pan and fry off the oysters until golden brown.

Creamed Leeks

2 cups heavy cream

2 cups medium diced leeks

1 cup scallions

1/2 cup yellow onion

2 cloves roasted garlic

1/4 cup mirin

Reduce Cream by half. Add mirin and onion. Lightly sweat once cream is reduced and add in remaining ingredients.


Joel Landas

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