MAKES 4 TO 6 SERVINGS
Courtesy of Devon Delaney, Westport, CT
Oyster Category Winner: 2012 Louisiana Seafood Fitness Challenge Recipe Contest

Kimchi Ingredients:

• 1/2 head napa cabbage, thinly shredded 
• 1/2 cup diced red bell pepper
• 2 carrots, shredded
• 2 red radishes, diced
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon sea salt
• 1 tablespoon crushed garlic
• 1 teaspoon fresh grated ginger
• 1 teaspoon Asian fish sauce
• 3 tablespoons rice vinegar

Oyster Pancake ingredients:

• 1 pint fresh Oysters 
• 2 tablespoons all purpose flour
• 2 tablespoons whole wheat flour 
• 2 tablespoon panko breadcrumbs
• 1/2 teaspoon baking powder
• 1 teaspoon black pepper
• 1 teaspoon garlic salt
• 4 stalks of chives, diced
• 2 eggs 
• 2 tablespoons low fat milk
• 2 tablespoons olive oil plus more as needed for frying
• Garnish: Toasted sesame seeds

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