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Oysters Sara - from the Red Snapper
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FROM THE MENU OF . . . RED SNAPPER
2100 Cheshire Bridge Road, Atlanta
404-634-8947
Q: The Red Snapper makes the best oyster dish I've ever tasted. I think it's called Oysters Sara. If possible can you get the recipe for me?
--- Stanley Norman, McDonough
A: Red Snapper owner Jimmy Veeranarong was happy to share the recipe for this elegant appetizer. He tops a base of creamed spinach with plump, deep-fried oysters. To be truly decadent, top each oyster with a dollop of hollandaise sauce.
Hands on time: 25 minutes Total time: 25 minutes Serves: 6
Ingredients:
2 tablespoons butter, melted
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup milk
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 tablespoon Tabasco sauce
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1 (10-ounce) box frozen chopped spinach, thawed and drained
1 teaspoon ground nutmeg
1 cup sliced mushrooms
For the fried oysters
Vegetable oil
1/2 cup white cornmeal
1/2 cup all-purpose flour
Salt and pepper
18 oysters (fresh shucked or packaged)
1/2 cup milk
Instructions:
To prepare the spinach: In a bowl, combine butter and flour to form a paste. Set aside.
In a heavy saucepan over medium heat, combine cream, milk, sugar, salt, Worcestershire sauce, Tabasco and white and black peppers, and bring to a light simmer. Add spinach and nutmeg and mix well. Add flour paste and mix to avoid clumps. When completely blended, add mushrooms. Return to a simmer for 2 to 3 minutes.
To prepare the oysters: Meanwhile, heat oil for a deep fryer to 350 degrees. 0n a plate, combine cornmeal and flour and season with salt and pepper. Dip oysters in milk, then coat with flour mixture. Deep fry until golden brown (you might need to do this in batches; do not overcrowd).
Transfer the spinach to a small casserole dish or bowl. Top with fried oysters.
In a heavy saucepan over medium heat, combine cream, milk, sugar, salt, Worcestershire sauce, Tabasco and white and black peppers, and bring to a light simmer. Add spinach and nutmeg and mix well. Add flour paste and mix to avoid clumps. When completely blended, add mushrooms. Return to a simmer for 2 to 3 minutes.
To prepare the oysters: Meanwhile, heat oil for a deep fryer to 350 degrees. 0n a plate, combine cornmeal and flour and season with salt and pepper. Dip oysters in milk, then coat with flour mixture. Deep fry until golden brown (you might need to do this in batches; do not overcrowd).
Transfer the spinach to a small casserole dish or bowl. Top with fried oysters.
Notes:
At his seafood restaurant, Veeranarong uses freshly shucked oysters, but they can be hard to find. Many seafood counters carry packaged shucked oysters.
Nutrition:
Per serving: 353 calories (percent of calories from fat, 74), 7 grams protein, 16 grams carbohydrates, 2 grams fiber, 30 grams fat (14 grams saturated), 83 milligrams cholesterol, 538 milligrams sodium.
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