Thursday, February 26, 2009


Indo-Ethiopian Fried Oysters
Serves 4
1 pint shucked oysters (fresh, not frozen)
3 egg whites, beaten almost to a froth
1 1/2 cups of besan (indian chickpea flower)
1 tbsp Mit-mit'a (ethiopian spicy melange)
peanut oil - enough for deep-frying

Rinse the oysters in cold water, and strain.

In a large, deep skillet, heat the oil over medium-high heat. Soak batches of the oysters (don't overcrowd) in the egg-whites, then transfer to the bowl of besan, and ensure full coverage. Fry the batches in oil until crispy, then transfer to plate or bowl, lined with paper towels. Allow to drain, then sprinkle the Mit-mit'a over the finished product.

Most Mit-mit'a melanges already have salt, so be sure to taste before adding more salt.

You can order Mit-mit'a off the web at many places, including here.

So delicious, that even non-fried-food-eaters jostle each other aside to eat this.

Consider investing $5 in a spider, a wire-mesh utensil for scooping the fried morsels out of the oil. Much easier, safer, and faster.

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