Fried Oysters with Green Tomato, Sweet Corn, and Blue Cheese Vinaigrette and Quick Pickled Okra
This is a surprising combination for fried oysters. The crispness of the hot oysters and the acidity from the okra and the vinaigrette, along with the creamy, pungent cheese and sweet corn, makes for a nice contrast in flavors.
Charleston locals know where to get a great fish dinner—and now you do, too, with recipes from Cool Inside: Hank's Seafood Restaurant cookbook by chef Frank McMahon and Melissa Bigner. The book is available through Wyrick & Company, as well in-stores at Barnes & Noble.