You'll love the crunch of the polenta, the richness of the Parmesan, and the touch of spice from the ground red peppers.

　　

Ingredients

6 servings

　　4 large eggs, free-range and organic

　　1/2 cup instant polenta

　　1/2 cup freshly grated Parmigiano-Reggiano cheese

　　1/2 teaspoon fine sea salt

　　1/2 teaspoon ground Espelette pepper or other mild ground chile pepper

　　1 quart vegetable oil, such as sunflower oil

　　12 freshly shucked oysters

　　Fresh lemon wedges, for garnish

　　Aïoli piquant or lime mayonnaise, for serving

　　

Step 1

Place the eggs in a shallow bowl and whisk to blend. In a second shallow bowl, combine the polenta, cheese, salt, and pepper.

　　

Step 2

Pour the oil into the saucepan or deep-fryer to a depth of at least 2 inches. If using a deep-fry thermometer to take the temperature of the oil, attach it to the side of the saucepan. Heat the oil over medium heat to 375°F, or until a wooden chopstick inserted into the oil begins to fizz with bubbles. Do not be tempted to use too high a heat to bring the oil to temperature, as it will be harder to control and keep stable once you arrive at your goal temperature.

　　

Step 3

When the oil has come to temperature, coat the oysters: Dredge the oysters first in the eggs, allowing any excess to drip back into the bowl, then in the polenta mixture, shaking off any excess. Arrange on a platter. (The oysters should be fried within just a few moments of coating them.)

　　

Step 4

Fry the oysters in batches, about three at a time, until the breading is crisp, firm, and deep golden, 2 to 3 minutes. Remove with the wire skimmer and transfer to the paper towels to drain. Serve immediately with lemon wedges and aïoli or lime mayonnaise.

　　From My Master Recipes: 165 Recipes to Inspire Confidence in the Kitchen © 2017 by Patricia Wells. Buy the full book from HarperCollins or from Amazon.Reprinted with permission from HarperCollins.