PRESENTED BY SOUTHERN EAGLE
Oyster Cups 20 raw oysters, removed from shell 2 cup all-purpose flour 1 cup corn starch 1 teaspoon salt 1 teaspoon black pepper ½ teaspoon cayenne pepper 1 cup buttermilk 1 cup Blue Point Shore Thing beer Approximately 8 cups of Canola Oil Put oil in large pot on medium heat. Combine dry ingredients. Combine wet ingredients. Dip oysters in dry, then wet, then dry. Fry for about four minutes. Remove and place on paper towel. Season with salt to taste. Egg Salad: 12 boiled eggs, peeled and chopped 1 cup Duke's mayonnaise ½ cup sliced scallion 1 tablespoon salt ½ tablespoon black pepper Mix ingredients in a large bowl and refrigerate. Pickled Carrot: 3 pounds carrot shredded in food processor or sliced thin 2 quart water 1 quart cider vinegar ¾ cup salt Sachet: 6 bay leaves 1 tablespoon fennel seed 1 tablespoon coriander 1 teaspoon celery seed 6 whole clove Combine water, vinegar, salt and sachet in steel pot. Bring to boil. Pour over carrots and refrigerate for at least 12 hours. This recipe will keep for 2 weeks. Combine all ingredients: 20 Fried Oysters Egg salad 20 Bib Lettuce Leaves Pickled Carrot Place a spoonful of egg salad in each bib leaf, top with an oyster, and finish with pickled carrot. Enjoy!
MEET THE CHEF
Chris Stewart Owner and Executive Chef at The Glass Onion in West Ashley
