Prep 5 mins
Cook 15 mins
I love oysters, I grew up eating them raw out of shot glasses. I did not realize that most people dislike oysters. This recipe is great if you haven't had oysters before or you had a bad experience eating them.
- 946.36 ml red cabbage, cored and thinly sliced, approximately 1 lbs
- 44.37 ml apple cider vinegar
- 2.46 ml salt
- 4.92 ml sugar
- 29.58 ml vegetable oil
- 2 garlic cloves, minced
- 1 small onion, finely diced
- 2 hot Italian sausage, skinned
- 1 apple, peeled, cored and thinly sliced
- 158.51 ml flour
- 78.07 ml cornmeal
- 2.46 ml salt
- 2.46 ml black pepper
- 1.23 ml turmeric
- 0.25 ml cayenne pepper
- 20 medium shucked oysters, well drained
- vegetable oil (for frying)
- Toss the red cabbage, vinegar, salt and sugar. Set aside while you are preparing the other ingredients.
- Heat the 2 tablespoons oil in a large heavy frying pan over medium heat and sauté the garlic until light gold in color. Stir in the onion and sauté until lightly browned. Add the sausages and fry, crumbling with a fork, until cooked through. Add the apple and the red cabbage mixture and turn the heat to high. Sauté, stirring frequently, until the cabbage is glistening and heated through. Remove from the heat.
- Coat the oysters with the cornmeal mixture and place on a plate. Sprinkle the leftover cornmeal mixture over the oysters.
- Preheat the oven to 250°. Heat ½ inch vegetable oil in a large, heavy frying pan until a haze forms over the oil. Fry the oysters, without overcrowding the pan, until golden brown on both sides. Drain each batch on absorbent paper, then transfer to a baking sheet and place in the oven.
- When the oysters are all cooked, reheat the cabbage and sausage mixture over high heat, stirring frequently, until hot and tender-crisp. Place on a heated platter and surround with the oysters.
I love oysters and found this to be a total waste of them. The sausage and cabbage did nothing for the oysters!