Veranda on Highland’s Crispy Fried Oysters with Grilled Corn Vinaigrette

Crispy Fried Oysters with Grilled Corn Vinaigrette

5 ears of corn (husk removed)
5 sprigs of thyme, picked
1 shallot, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
3oz red wine vinegar
4oz salad oil
1oz water
1T Creole Mustard, may substitute Dijon
Dozen shucked oysters
1c yellow corn meal
1c all-purpose flour
2T Creole seasonings
Oil for frying
Salt and pepper to taste

For Vinaigrette
Start with your grill at medium heat.  Rub corn ears with a little oil to help with sticking and season with salt and pepper. Place on grill, turning about every two minutes, until cooked all the way around.  (Don’t worry if the corn gets some color on it, that’s a good thing, color equals flavor).  Remove from grill, set aside to cool, then shuck.  In blender combine half of your shallots, thyme, and corn, plus red wine vinegar, mustard, and water.  Blend ingredients until smooth, then slowly add oil, (If mixture becomes too thick, just add more water.).  Season with salt and pepper; reserve at room temperature. 
For Oysters
In heavy high side pot bring oil to about 350 F.  Combine: cornmeal, flour, and seasonings.  Toss oysters in mixture, being careful to coat the entire oyster.  Drop gently into oil.  Fry for 1 to 2 minutes until crisp.  Pull from pot and place on pan lined with paper towels to catch excess oil, season.  For plating, arrange oysters in center of plate, drizzle vinaigrette around the oysters. For garnish combine remaining shallot, thyme, and corn, plus red and green bell peppers, season with salt and pepper and splash of vinegar.  Sprinkle mixture around the plate.  Serve and enjoy.