Recipe - Oyster Wraps With Caviar

4 Eggs; separated
2 cup Polenta
2 cup 2% milk
One half cup Canola oil
2 cup Fresh corn
1 bn Scallion greens; cut or sliced up
2 Serrano chiles; minced
1 tablespoon Brown sugar
One half tablespoon Salt
One half tablespoon Freshlyground black pepper
12 lg Oysters (Bluepoints or
Portuguese); shucked
One half cup Allpurpose flour
Canola oil; in fryer at 350
Degrees
Salt; for seasoning
=== SALAD WITH THREE VINEGAR
EMULSION ===
1 cup Balsamic vinegar
1 cup Rice wine vinegar
One half cup Chinese vinegar
1 tablespoon Minced shallots
1 cup Canola oil
2 cup Arugula chiffonade
Salt; to taste
Freshlyground black pepper;
to taste

Whip egg whites to hard peak. In a large stainless steel bowl, mix polenta,
milk, oil and egg yolks. Fold in egg whites and corn. Add scallions,
chiles, sugar, salt and pepper. Should have a consistency of thick pancake
butter. Coat oysters lightly in flour. Dip oysters in batter and deep fry
for 3 to 4 minutes until the fritters are GB&D (golden, brown and
delicious). Season fritters immediately after frying. Place small mound of
salad in the middle of a white plate and surround with fritters. Drizzle
plate with emulsion. ARUGULA SALAD WITH THREE VINEGAR EMULSION: Mix all
three vinegars and reduce in a stainless steel pan on low heat. Reduce by
80 percent until a syrup consistency is achieved. Place shallots, syrup,
salt and pepper in a blender cup. Blend at high speed while drizzling in
the oil. Check for seasoning. This recipe yields 4