Enticing meals don't have to end when Newport Restaurant Week does. These featured recipes taken from our participating restaurants will have you channeling your inner culinary skills long after NRW comes to a close.

 

Crispy Oysters from Bristol Oyster Bar

 

INGREDIENTS:

  • 5 each locally grow oysters, shucked. Bottom half of shell is thoroughly cleaned discard top shell.
  • Iceberg lettuce, chiffonade 

 

For relish:

  • Pickled butternut squash  1oz
  • Pickled ginger and jus  1oz
  • Local gala apples semi fine dice  1oz
  • Local sweet corn 1oz
  • English cucumber semi fine dice 1oz
  • Hand squeezed lemon juice and zest <1oz
  • Salt and pepper to taste
  • Garnished with pickled red onions

 

INSTRUCTIONS
  1. Dust oysters in 2:1 corn meal to flour. Season to taste. 

  2. Fry quickly (less than 2 minutes @ 350*F

  3. Garnish with relish and enjoy.