Louisville Magazine is Louisville's city magazine, covering Louisville people, lifestyles, politics, sports, restaurants, entertainment and homes. Includes a monthly calendar of events.
Issue link: https://loumag.epubxp.com/i/283499
4.14 LOUISVILLE MAGAZINE 8 5 12 bluepoint oysters, shucked Hot sauce, for dipping 1½ cups yellow cornmeal 1 cup all-purpose four 1½ teaspoons baking powder ¼ teaspoon baking soda ¼ cup sugar ½ teaspoon kosher salt 1¼ cup butermilk 1 egg, extra large 4 cups panko bread crumbs or coarsely ground saltines Prepare a frying pan with ¼ inch of vegetable oil. Bring oil to a deep-frying temperature, or 350 degrees on medium-high heat. Meanwhile, combine the dry batter ingredients. Mix in the egg and butter- milk. Te result is a pretty wet and sticky batter. Te batter needs to be wet enough to coat the oyster and not leave any holes. Adjust the batter with more but- termilk or cornmeal if needed. Dip an oyster in the batter, coating completely. Transfer the oyster from the batter to the bread crumbs (or saltines) and coat well. Dip the breaded oyster in a frying pan and fry until golden brown on both sides. Place on a paper towel to drain and sprinkle with salt. Serve immedi- ately with hot sauce for dipping. Garage Bar 700 E. Market St. ROLLED OYSTERS "The rolled oyster is a signature dish at Garage Bar, with rich history in Louisville, as it was frst served at Mazzoni's downtown in the 1930s and was a very popular dish for them during Prohibition. Mazzoni's no longer exists in Louisville, but Garage Bar serves a rolled oyster as close to the original as can be. It seemed a natural ft for us to serve a dish like this, given its close ties to Louisville." — Michael Paley, chef 82-97.indd 85 3/19/14 5:32 PM