Crispy Oysters with Fresh Horseradish Cocktail Sauce
Inspired by the nostalgic New Orleans fried oyster po’boy, Pontchartrain Hotel executive chef Chris Lusk prefers larger, meatier Louisiana oysters for this dish. If you can’t find them, Wellfleets are a good substitute. Slideshow: More Oyster Recipes
The cocktail sauce can be refrigerated for up to 1 week.
Masa harina is a soft flour made from finely ground dried corn kernels and can be found in the ethnic food aisle of most grocery stores. Creole seasoning can be found at most grocery stores in the spice aisle.
Coastal Italian white: 2015 Terenzuola Vigne Basse Colli di Luni Vermentino.