Coastal Georgia Oyster Bisque
Preparation: 20 min.
Cooking: 25 min.
Total: 45 min.
- 2 Cup oysters , with juice, chopped fine
- 1/2 Cup sweet onions, minced
- 1/2 Cup chopped celery
- 1/2 Cup carrots , finely chopped
- 2 large Russet potatoes , diced small
- 3 Tbsp butter
- 2 Tbsp all purpose flour
- 2 Tbsp cognac
- 1 3/4 Pint fish stock (or clam broth)
- 1 Cup heavy cream
- 1/2 Cup chives , chopped fine
- salt and pepper
- 8 oysters
- 2 Cup rice flour
- 2 eggs , beaten
- 2 Cup panko (Japanese bread crumbs)
For Bisque: Melt butter in a medium size saucepan. Add onions, celery and carrots. Saut'e on medium-low heat, until vegetables soften (about 5 minutes).
Add flour to vegetables and stir until flour is well incorporated. Cook mixture and stir for 1 minute.
Carefully add cognac as it will ignite if added too quickly. Let cognac simmer until evaporated.
Add broth, cream, and diced potatoes. Simmer on medium heat until potatoes are cooked through, stirring occasionally. Add chopped oysters and stir over medium heat until they are just cooked through.
Remove 2 normal cups of the bisque and pur'ee in a blender until smooth. Return pur'eed mixture to saucepan and gently stir. Season with salt and pepper.
Ladle soup into soup bowls and top with a fried oyster and sprinkle with chopped fresh chives.
Fried Oyster Garnish: Place rice flour in a large plastic bag. Add oysters to flour and toss to coat well. Shake off oysters one at a time and add to the egg mixture.
Add Panko bread crumbs to a large plastic bag. Remove oysters one at time, add to bread crumbs and toss to coat well. Place oysters on a parchment-lined cookie sheet and place in freezer for 20 minutes.
Heat oil in deep fryer to 375 ℉. Remove oysters from freezer and fry for approximately 2 minutes until light brown and oysters are just cooked through.
Remove oysters from fryer and sprinkle with salt and pepper.
Photo and Recipe Courtesy of: Little St.