1 cup sour cream
1/4 cup buttermilk
1 tablespoon fresh orange juice
6 collard leaves, cut into chiffanode
1/2 head white cabbage, shredded
1/2 cup mayonnaise
2 tablespoons black seedy mustard
2 tablespoons white vinegar
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
2 cups flour
1 cup cornmeal
peanut oil for frying
1-1/2 pints shucked oysters


1. To make creme fraiche, combine sour cream, buttermilk and orange juice and let stand overnight at room temperature.
2. To make collard slaw, combine collard, cabbage, mayonnaise, mustard, vinegar, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper together and marinate in refrigerator at least 1 hour.
3. Mix flour, cornmeal, 1/2 teaspoon salt and 1/4 teaspoon pepper together. Toss oysters to coat and fry them in hot peanut oil quickly, so they are crisp outside and moist inside, about 2 minutes.
4. Serve oysters on slaw with creme fraiche on the side.

Make sure the oil is hot enough, about 350 degrees, to cook the oysters quickly. Serve with pickled okra and deviled eggs.

Fried Virginia Oysters with Collard Slaw and Creme Fraiche
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