Recipe - Oysters In Mango Remoulade

2 Egg yolks
6 ounce Anchor Steam beer
2 tablespoon Allpurpose flour
pinch of salt
12 lg Oysters
rock salt for bedding
One half bn Spinach
4 ounce Mango Remoulade (recipes
follows)
One half cup Corn oil
1/3 cup Flour

Mix egg yolks and beer. Whisk in flour and salt. Set aside for 15 minutes.
Shuck the oysters and arrange the shells on a bed of rock salt. Wash the
spinach and dry thoroughly. Roll the spinach leaves in bundles and slice
thinly to make a chiffonade. Line the oyster shells with the spinach. Put 1
tsp Mango Remoulade in each shell.

Heat about One fourth cup corn oil in a large skillet on mediumhigh heat. Dredge
oysters in flour and dust of excess. Dip in beer batter and fry on both
sides until light brown. Drain on paper towels and place in shells. Drizzle
with remaining remoulade and serve. Serves 24.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini