Fried Virginia Oysters with Collard Slaw

Recipe courtesy of Virginia Marine Products Board.

Recipe Ingredients:

1 1/2 pint shucked oysters
1 cup corn meal
1 cup all-purpose flour
Pinch of salt and ground black pepper

Collard Slaw:
6 collard leaves, cut into ribbons
1/2 head white cabbage, shredded
1/2 cup mayonnaise
2 tablespoons black seed mustard
2 tablespoons granulated sugar
Pinch of salt and ground black pepper

Cooking Directions:

1. Mix corn meal, flour and seasonings together for dredge.
2. Mix ingredients for slaw and set in refrigerator at least 1 hour.
3. To Cook: Toss oysters in the dredge to coat them lightly and fry them in hot peanut oil quickly so they get crisp on the outside and still moist inside. Place on the slaw.

Makes 6 servings.

Recipe and photograph courtesy of Virginia Marine Products Board.