CONTEST SIDE DISH: Mock Oysters

MOCK OYSTERS
An original recipe by BumbleBeeBoogie
(This is not the original Colonial American recipe.)

6 ears fresh yellow corn
1 small fillet of sole.
1 large egg, beaten
1 tablespoon green onion (scallions), white parts only, finely minced
2 tablespoons butter, melted
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2/3 cup all-purpose flour
peanut oil for frying

Remove the husks and silk from the 6 ears of corn. With a sharp knife, starting at the top of the ear, scrape the kernels from the cob over a bowl to catch the kernels and the corn juices.

Place the fillet of sole in a food processor, add the beaten egg, and pulse the mixture until it becomes a paste.

In a large bowl, mix the corn kernels and corn juice, minced onion, butter, salt, pepper, nutmeg, sole and egg mixture. Stir in the flour and mix well.

In a heavy skillet over high heat, pour the peanut oil to a depth of 1/2 inch and heat. Carefully drop the corn mixture by tablespoonfuls into the hot oil. Fry until golden, turning once. Drain on paper towels. Serve with tartar sauce or horseradish cream sauce

1 cup of Tartar sauce: mix 1/4 cup mayonnaise, 2 teaspoons minced scallion (green onion), 1 teaspoon capers, 1 teaspoon minced sweet pickle, 1 teaspoon minced parsley and 1 tablespoon vinegar.

1/2 cup of Horseradish cream: mix 1/2 cup sour cream with 1 teaspoon prepared horseradish and 1 teaspoon Dijon mustard.

Makes about 36 mock oysters.