MAKES 4 TO 6 SERVINGS
Courtesy of Devon Delaney, Westport, CT
Oyster Category Winner: 2012 Louisiana Seafood Fitness Challenge Recipe Contest
Oyster Pancake ingredients:
Prepare Kimchi by combining cabbage, bell pepper, carrots, radishes, red pepper flakes, salt, garlic, ginger, fish sauce and rice vinegar in a bowl. Cover until ready to use and stir occasionally. (Can be made up to a day ahead.)
Rinse and drain the oysters. Put all purpose flour and next 6 ingredients into a plastic bag and add the oysters. Shake it to coat oysters. Beat eggs and milk in a large bowl.
Add the oysters into the egg bowl and gently toss to coat. Preheat a large skillet. Add 2 tablespoons oil to skillet. Scoop out one oyster at a time with a spoon and place in skillet. Turn each oyster pancake over when one side is golden brown. When both sides are golden, serve them on a plate over a bed of kimchi topped with a sprinkle of sesame seeds.
Photo by Helana Brigman