Buckwheat Fried Oysters

• 1 cup flour
• 1 cup finely ground buckwheat groats (kasha)
• 2 tablespoons fine cornmeal
• Oil for deep frying
• 30 oysters, scrubbed and freshly shucked, shells reserved
• Lemon remoulade (see recipe)

1. Combine flour, ground buckwheat and cornmeal in a shallow dish.
2. Arrange 5 reserved shells on each of 6 serving plates.
3. Pour oil to a depth of 3 inches in a large, heavy skillet or Dutch oven, and heat to 350 degrees.
4. Dredge oysters in flour mixture, shaking off excess, and gently place in hot oil in batches.
5. Fry about 2 minutes, or until crispy.
6. Drain on paper towels.
7. Place oysters on shells on plates, and top with generous dollops of lemon remoulade.
8. Serve at once

flour, ground buckwheat, cornmeal, oysters, lemon remoulade

Taken from cooking.nytimes.com/recipes/4921 (may not work)