Flash Fried Oysters In Tuxedo with Black and White Truffles

• 1/2 gallon peanut oil
• 8 ounces yellow cornmeal
• Salt and pepper
• 1 -ounce cayenne
• 1 -ounce paprika
• 24 oysters, shucked
• 1 tomato
• 1/2 bunch watercress, trimmed and cleaned
• 3 ounces favorite vinaigrette
• 4 slices pullman loaf bread
• Truffle mayonnaise, recipe follows
• 1 small black truffle, very thinly sliced
• 1 -ounce white truffle oil

1. Heat the oil in a large deep pot to 325 degrees F.
2. Season the cornmeal with salt, pepper, cayenne, and paprika and mix well.
3. Dredge the oysters in the seasoned cornmeal, shaking off any excess.
4. Slice the tomatoes into thin slices.
5. Season tomato slices and watercress with some of the vinaigrette, and salt and pepper.
6. Toast the pullman bread.
7. Spread bread with truffle mayonnaise and place tomato and watercress on each piece of bread.
8. Flash-fry oysters in peanut oil for about 30 seconds, or until golden brown and season with salt and pepper.
9. Place tomato-watercress bread and oysters on each of 4 plates.
10. Garnish with black truffle slices and truffle oil.
11. 2 ounces black truffle ends and pieces
12. 6 egg yolks
13. 1-ounce white wine vinegar
14. 5 ounces canola oil
15. 2 ounces truffle oil
16. Salt and pepper
17. Combine ingredients, except for oils in a blender or food processor and mix.
18. With the machine running on low, slowly drizzle in the oils until a mayonnaise consistency develops.
19. Season with salt and pepper.

gallon peanut oil, yellow cornmeal, salt, cayenne, paprika, oysters, tomato, favorite vinaigrette, bread, mayonnaise, black truffle, truffle oil

Taken from www.foodnetwork.com/recipes/flash-fried-oysters-in-tuxedo-with-black-and-white-truffles-recipe.html (may not work)