Oysters and Sweet Potatoes NYT

October 18, 2006
Recipe: Fried Oysters and Sweet Potatoes

Time: 45 minutes

¾ cup all-purpose flour
¾ cup white cornmeal
½ teaspoon baking powder
½ teaspoon salt
36 freshly shucked oysters with their liquor
2 eggs, separated
4 tablespoons soy sauce
4 tablespoons rice vinegar
4 tablespoons grated daikon (white radish)
About 4 cups vegetable oil for deep-frying
1 sweet potato, peeled, halved lengthwise and cut in 24 pieces
1 lemon, in 6 wedges.

1. Combine flour, cornmeal, baking powder and salt in a bowl. Drain oysters well, reserving oyster liquor. Strain, then measure the liquor. Add water, if needed, to make 1 cup. Mix with egg yolks and add to dry ingredients. Beat egg whites until soft peaks form, and fold in.

2. Combine soy sauce, rice vinegar and daikon, and divide among 6 small dishes for dipping. Set aside.

3. Heat oil for deep-frying in a wok or saucepan to 360 degrees. Dip sweet potato pieces in batter and deep-fry until golden, turning as needed. Fry in batches to avoid crowding and let oil return to full heat each time. Drain on paper towels. Repeat with oysters.

4. Pile oysters and sweet potatoes on a platter, surround with lemon wedges, and serve with sauce for dipping.

Yield: 6 servings.