McCormick & Schmick's Seafood Restaurants, Inc. has more than 50 affordable upscale casual dining restaurants that specialize in fish and other seafood dishes in 21 states and the District of Columbia. Half of these restaurants are located in buildings included in the National Register of Historic Places. Each restaurant's menu is printed daily and contains between 85 and 100 made-to-order dishes that incorporate local, regional, national, and international species of seafood and 30 to 40 varieties of fresh fish. The company operates primarily under the McCormick & Schmick brand. Its other names include M & S Grill, McCormick's Fish House & Bar, and Spenger's Fresh Fish Grotto.




Pan Fried Oysters

McCormick and Schmick's Recipe

Makes 1 serving

3/4 cup oil 
3 oysters, shucked 
1/4 cup Pan Fried Oyster Flour (recipe follows
1/4 cup buttermilk 
1 ounce spinach 
1 ounce arugula 
1 ounce butter 
salt and pepper, to taste 
1 tablespoon Lemon Tabasco Aioli (recipe follows
7-8 drops Tabasco

Heat oil to very hot in sauté pan. Simultaneously dust oysters in seasoned flour. Dip dusted oysters in buttermilk to coat well, dust again in PFO flour and lightly shake off excess. Place oysters in hot oil and cook until light brown and crispy. Drain oysters. In a separate pan, saute spinach and arugula in butter, season with salt and pepper. Squeeze a lightning bolt of aioli diagonally across the plate; neatly place 7-8 drops of Tabasco on the plate. Mound the spinach/arugula in the center of the plate making sure to squeeze out most of the liquid. Carefully stack the oysters in a mound directly on the greens.

Pan Fried Oyster Flour: (Makes 5 1/4 cups)
4 cups all purpose flour 
1 cup cornstarch 
2 tablespoons salt 
2 tablespoons ground black pepper

Combine all ingredients.

Lemon Tabasco Aioli:  (Makes 1 1/3 cups)
1 cup mayonnaise 
2 lemons, zested 
1/4 cup fresh lemon juice 
2 garlic cloves, minced 
1/4 teaspoon kosher salt 
1/4 teaspoon ground white pepper 
1/4 tablespoon Tabasco

Measure the mayonnaise into a small stainless-steel bowl; add the zest from lemons and the lemon juice into the mayonnaise. Mince the garlic, add the salt to the garlic and with the side of a wide knife blade, mash the garlic and salt into a paste. Add the paste to the citrus mayonnaise. Season with white pepper and Tabasco sauce, stirring the mixture until all the ingredients are thoroughly incorporated. Cover and allow to rest at least one hour.

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