Cooking with Steve: Oregon Seafood

Kitchen and cameras

The “studio,” where Chef Steve, far left, does his magic.

5:30 pm May 13  (NEW Date)  |  Live via Zoom | $20, Register Here

Join us for the second live cooking class from Oregon Coast Community College’s Community Education program! Cook along at home, or simply watch over a glass of wine or iced tea, and try your hand at the recipe later! Chef Steve will be live-streamed from a basic kitchen right here in Lincoln County – no frills, no fancy commercial equipment you won’t have in your kitchen.

Here’s what’s on the menu:

Fried Oyster Po-Boy with Cajun Remoulade


32 ounces shucked oysters
1 cup plus 1 tablespoon milk
1 tablespoon water
1/4 teaspoon cayenne pepper
2 eggs
1 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon freshly ground black pepper
Kosher salt
Vegetable oil, for frying
Four 6-inch hoagie loaves
Remoulade Sauce, recipe follows
4 leaves romaine lettuce
1 to 2 lemons


Spicy Remoulade Sauce:

1 1/4 cups mayonnaise
1/4 cup stone-ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon hot sauce (recommended: Frank’s Red Hot)



Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.

In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.

Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.

To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.

Spicy Remoulade Sauce:

Yield: 1 1/2 cups

Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

Sole* a la Grenobloise


Yield: serves 2


2 whole skinless sole filets (about 4 oz. each), halved lengthwise down center line*
Kosher salt and freshly ground black pepper to taste
1⁄4 cup milk
1 lemon, peeled
1⁄2 cup flour
2 tbsp. clarified butter
2 tbsp. unsalted butter
2 tsp. capers, drained
2 tsp. coarsely chopped flat-leaf parsley


Season sole filets with salt and pepper; put them into a shallow dish. Cover with milk; set aside.

Using a knife, cut white pith away from lemon; remove segments by slicing between membranes. Cut half the segments into 1⁄2″ pieces. (Reserve the other half for another use.) Put flour on a plate; season with salt and pepper; set aside.

Heat clarified butter in a large skillet over medium-high heat. Remove filets from milk; fold the thin, tapered ends under to create an even thickness. Dredge both sides in flour, shake off excess, and add to skillet. Cook, turning once, until golden brown, about 2 minutes per side. Transfer to plates; cover with foil to keep warm.

Add whole butter to skillet; cook, stirring, until it turns a deep brown and smells nutty, about 3 minutes. Remove from heat and stir in lemon pieces, capers, and parsley; swirl skillet to combine. Spoon sauce over sole. Serve immediately.

*Make it local: Any firm white fish such as rockfish or lingcod can be substituted for sole in this recipe.

Oysters on the Half-Shell with Szechuan Peppercorn Mignonette


Yield: makes 1 1/4 Cups


12 Oysters in the shell
3⁄4 cup prosecco or cava
1⁄2 cup champagne vinegar
1 tbsp. crushed peppercorns
1 tsp. crushed Szechuan peppercorns
1 shallot, minced
Kosher salt, to taste


  1. Combine ingredients in a medium bowl and let sit for 30 minutes before serving with oysters on the half shell, such as Willapa Bay.
  2. Extra mignonette can be stored in a sealed container in the refrigerator up to one week.