Chef Douglas Ramler and his wife Jennifer are owners of the Cape Sea Grille in Harwich. Chef Ramler has built the foundation of the Cape Sea Grille on local seafood, the finest meats, and the freshest seasonal ingredients. Chef Ramler consistently turns out exquisite, creative American cuisine. Share Doug’s passion for showcasing fresh, local seafood with his recipe for Crispy Oysters with avocados and pickled banana peppers.
Crispy Oysters with Avocado & Pickled Banana Peppers
For the oysters:
3/4 C. cornmeal
1/4 C. all-purpose flour
1/2 tsp ground dried rosemary
Pinch of cayenne pepper
Salt and pepper
20 local oysters, shucked
Canola oil for frying
Chopped flat-leaf parsley
Salt and pepper
For the dressing:
2 ripe Hass avocado, skinned, pitted & pureed
1/2 C. nonfat, plain yogurt, drained through cheesecloth
2 Tbsp. fresh lime juice
Dash of Tabasco sauce, to taste
Salt and pepper to taste
1 ripe avocado, peeled and sliced just before serving
Jarred banana peppers, sliced into rings
1 large cooked shrimp, optional
Mix together coating ingredients and set aside. Mix together dressing ingredients and set aside, refrigerated. Soak the shucked oysters in buttermilk.
Just before serving, heat enough oil to submerge oysters to 350 degrees in deep pan that can hold all oysters (or fry in batches). When oil is hot, dredge oysters in coating and shake to remove excess. Fry the oysters just until they float turning once. Remove with slotted spoon and drain on paper towels. Sprinkle with salt, pepper, squeeze of lemon, and chopped parsley. Keep warm.
To serve: Spoon 2 Tbsp. dressing on center of each plate and spread into a circle using back of spoon. Mound five oysters on each serving plate atop dressing. Garnish with three slices of avocado and the banana pepper rings. Drizzle the avocados with EVOO and fresh lemon juice. Sprinkle each slice of avocado with a touch of salt and pepper. Serve immediately.
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