Top oysters with scallions sauteed in butter and grated hard cheese. Broil and top with fresh lemon before serving.
Oysters Johnny Reb
This wonderful old recipe is from Howard Mitcham’s classic, Creole Gumbo, and All That Jazz. Cover the bottom of a 10-in. gratin with finely-crumbed saltines mixed with pepper, paprika, chopped shallots, and parsley. Add a layer of oysters that have been rolled in the crumb mixture, then top with another layer of crumbs and grated parmesan. Drizzle with only enough melted butter to moisten, then slowly pour heavy cream into the edge of the dish until oysters are just covered. Place in a very hot oven until bubbling and browned.
Oven-Fried Oysters
Oven-fried anything will always be far inferior to something flat-out fried, but these are awfully good on the fly when you don’t want to deal with a lot of hot oil.
Mix a cup of corn meal with a half cup of flour along with about a tablespoon of salt, black, and red pepper. Dip drained oysters in a wash made with one large egg whipped with a cup of water—you want it a little frothy. Dredge in meal/flour mixture, place in a well-oiled pan on the upper rack of a very hot oven. Flip five minutes after they begin sizzling, and continue cooking until plump and crisp..
These are actually pretty good cold.
