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Fried Oysters with Green Tomatoes and Relish

This recipe was a winner of the 11th Annual Maryland ProStart Student Invitational featuring Chipotle Chili Aioli and Creamy Horseradish Sauce.

Prep Time

1 hour

Cook Time

10 minutes




Corn and Tomato Relish:

1 tsp Lemon zest

1 1/2 Tbsp Lemon juice

1 tsp Extra virgin olive oil

1/2 tsp Honey

1/2 tsp Dijon mustard

Salt and pepper, to taste

1 cup Corn

2 Green onions, chopped fine

1/2 Tbsp Cilantro, chopped fine

1 Tbsp Basil, chiffonade

1/2 small Red onion, diced fine

1/2 small Roasted red pepper

1/2 Jalapeno, seeded and chopped

2 Vine ripe tomatoes, peeled and diced



3/4 cup Biscuit mix

1/4 cup Cornmeal, self-rising

1 Tbsp Old Bay seasoning

1 tsp Fresh thyme, chopped

2 Tbsp Fresh parsley, chopped

2 Tbsp Roasted red peppers, chopped

4 oz Corn

1 Egg

1/2 pint Oysters

1/3 cup Oyster liquid


Fried Green Tomatoes:

1 cup All-purpose flour

1 Tbsp Old Bay seasoning

Salt and pepper, to taste

1 Egg

1 Tbsp Milk

1/2 cup Cornmeal

1/2 cup All-purpose flour

1 tsp Paprika

1/2 tsp Thyme, dried

1 tsp Onion powder

1 tsp Garlic powder

2 Tbsp Old Bay seasoning

Salt and pepper, to taste

2 Green tomatoes, sliced

16 oz. Corn oil



Corn and Tomato Relish:

Mix the first 6 ingredients together to make a dressing. In a large bowl, combine the remaining ingredients.

Pour the dressing over the vegetable mixture and allow the mixture to rest at room temperature for 30 minutes.

For the oysters:

In a large bowl combine the dry ingredients, fresh herbs and corn. In a separate bowl whisk the egg and the oyster liquid together. Add the egg mixture to dry ingredients. Gently fold the oysters into the batter.

For the Fried Green Tomatoes:

In a shallow dish combine flour and seasonings. In a separate dish whisk egg and milk together. In a third dish, combine cornmeal, flour and seasonings.

Pat slices of tomatoes dry and use standard breading procedure: dredge in flour mixture, egg wash, then into cornmeal mixture.


Heat oil to 350 degrees in a shallow pan. Fry both oysters and tomatoes until golden brown. Place on a rack with absorbent paper allowing some of the grease to drain.

Place 3 fried tomatoes followed by 3 fried oysters on a plate and top with corn & tomato relish. Drizzle Chipotle Chili Aioli on top and serve with a side of Creamy Horseradish Sauce.