Fried Oysters With Salsa

• 24 shucked oysters with empty shells set aside
• 1 cup almond meal (see note)
• 6 tablespoons flour
• 1/2 tablespoon finely chopped fresh thyme leaves, or half the amount dried
• 1/2 tablespoon ground pepper, preferably white
• 3 tablespoons olive oil
• 2 tablespoons butter
• 3 cups salsa (see recipe)

1. Place the shucked oysters on linen or paper towels and pat dry.
2. Combine the almond meal, flour, thyme and pepper in a flat dish.
3. Blend well.
4. Toss the oysters in the mixture until thoroughly coated.
5. Pat them lightly to make the coating adhere.
6. Heat the oil and butter in a skillet large enough to hold the oysters without crowding.
7. Cook the oysters until they are golden brown on one side, about 45 seconds to a minute.
8. Turn each oyster and cook on the opposite side until golden brown.
9. Fill each oyster shell with an equal and ample portion of the salsa.
10. Top each serving with a fried hot oyster.
11. Serve two oysters to each person.

oysters, almond meal, flour, thyme, ground pepper, olive oil, butter, salsa

Taken from cooking.nytimes.com/recipes/1677 (may not work)