by Corner Kitchen, Chef David van Tassel
- 2 stalks celery, cut into juliennes
- 1 pint pickle juice
- 32 each oysters, shelled and fresh
- 1 cup buttermilk
- 2 cups cornstarch
- 2 cups cornmeal
- 2 cups ap flour
- 1.5 cups bleu cheese dressing or ranch
- 1.5 cups buffalo sauce (Frank’s is great!)
- 1 head romaine lettuce, julienned
- S&P to taste
- Pour pickle juice over celery and allow to sit overnight.
- Next, rinse the oysters to remove the ‘liquor’ from them, and soak in buttermilk.
- Whisk together cornstarch, cornmeal, and flour till uniform.
- Preheat fryer to 350.
- Thoroughly dredge each oyster in flour, and fry, working in batches of 8 each to keep them nice and separated.
- They will tell you when they are done, listen for them to quiet (about 45 seconds).
- Drain on paper towels and season.
Swoosh the buffalo sauce on the plate. Use this as a barrier and pour the bleu cheese in the crevice. Make a nice pile of the romaine next to the bleu as a bed for the oysters. Nicely stack the celery next to the lettuce, and pile 8 oysters on each plate. Feel free to serve additional hot sauce on the side, or offer ranch instead of bleu cheese.