Crispy Cornmeal Fried Pamlico Oysters with Jalapeno, Cheddar and BBQ Pork Grits



6 Freshly shucked Jumbo Pamlico Oysters

5 Rings of Fresh or Pickled Jalapenos

3 Tbls Shredded Sharp Cheddar

2 oz. Shredded BBQ Pork

1 1/4 Cup of freshly cooked stone-ground grits

1 tsp fresh minced garlic

1/4 cup heavy cream

Heat sautee pan and add garlic and cook until toasted. Add jalapenos and BBQ pork and toss to heat. Add heavy cream and cheddar and slowly heat and stir. Check and season with salt and pepper and reserve hot.

Bread oysters in standard breading style with cornmeal. Fry for approximately 2 minutes or until golden and crispy. Season with salt and pepper.

To Serve: Drizzle plate with a touch of BBQ sauce. Spoon grits into center of plate. Carefully skewer 3 oysters on 2 separate bamboo picks and arrange on the opposite sides of the grits. Garnish with shredded scallions and serve.


Recipe courtesy of:

House Chef & Staff

Mulligan's Raw Bar and Grill

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