Oyster Cakes and Eggs
By corlear
Chef's Note: Being on the Gulf Coast certainly has its advantages when it comes to fresh, fresh seafood. Since there are good oysters found on other seaboards, savor these oyster cakes no matter where you’ll be consuming them.
Chef’s Tip: When buying fresh shucked oysters, look for a date on the container. We recommend using oysters within a week of the packaging date. There are several internet sites that offer fresh seafood. For crisper oysters, fry in small batches.
- 4
Ingredients
- 1 cup Hollandaise Sauce (see recipe)
- 3 cups Creole Oyster Stuffing (see recipe)
- 2 tablespoons vegetable oil
- 4 Poached Eggs see recipe)
- Vegetable oil for deep frying
- 1 tablespoon Creole Seafood Seasoning (see recipe), divided
- 2/3 cup all-purpose flour
- 1/3 cup corn meal or masa harina
- 24 fresh oysters, shucked
Preparation
Step 1
Prepare Hollandaise Sauce; reserve until needed.
Prepare and bake Creole Oyster Stuffing according to
recipe.
Preheat oven to 350 degrees.
Form baked stuffing into 4 cakes. Heat 2 tablespoons oil in medium skillet over medium-high heat; sear cakes on each side until lightly browned. Place cakes on a greased baking sheet. Heat cakes in oven 8 to 10 minutes, or until hot throughout; reserve and keep warm until ready to use.
Prepare Poached Eggs; reserve until needed.
Heat oil in deep fryer to 350 degrees.
Combine 1/2 tablespoon Creole Seafood Seasoning, flour and corn meal in a small bowl. Dredge oysters in flour mixture and deep fry until crisp. Drain oysters on a paper towel; season with remaining 1/2 tablespoon Creole Seafood Seasoning and reserve.
Reheat Poached Eggs.
To serve, place a warm oyster cake in center of each plate, top with an egg, drizzle with reserved Hollandaise Sauce and surround with 6 fried oysters.