Oyster Beignets Served on Fleur De Sel and Caramelized Onions

Yield:  4 servings

Preparation time is 20 minutes

Ingredients

• 20 oysters
• 8 eggs, separated, whites only
• 4 cups yellow cornmeal (500 grams)
• 4 cups 2% milk (1 litre)
• 1 cup canola oil (250 millilitres)
• 1 scallion, thinly sliced
• salt and pepper
• 2 cups vegetable oil (500 millilitres)

Directions

1. For the batter, whip the egg whites until firm peaks form. In a bowl, mix the milk the cornmeal, the oil and the scallions. Season with salt and pepper. It should look like pancake batter. Fold in the egg whites.
2. In the meantime, put 2 cups of vegetable oil in a pot and bring to 400 degrees. Dredge the oyster in flour and then in the batter. Fry for 3 minutes. Remove from the oil and drain on piece of paper towel.
3. Season with salt and serve on a bed of caramelized vidalia onions, fleur de sel and sea asparagus.