MANDICH BORDELAISE SAUCE AND OYSTERS BORDELAISE

In the 1990s, before the restaurant was closed forever by floodwaters following Katrina, Saveur magazine published a recipe for Mandich's Oysters Bordelaise.

Makes 6 to 8 servings

FOR THE SAUCE:

1-1/2 cups vegetable oil

1/2 cup extra virgin olive oil

1 small head garlic, peeled and minced

4 scallions, minced

2 tablespoons dry sherry

Salt and freshly ground black pepper

FOR THE OYSTERS:

2 cups flour

1 tablespoons paprika

Vegetable oil

24 fresh oysters, shucked, shells reserved

1/2 bunch parsley, chopped

For the sauce: Combine vegetable oil, olive oil, garlic, scallions and 1 tablespoon water in a medium-size heavy-bottomed saucepan and bring to a simmer over medium heat. Continue to simmer gently, lowering heat if necessary, until scallions and garlic are soft and translucent, 15 to 20 minutes. Reduce heat to low. Stir in the sherry and season to taste with salt and pepper. Keep sauce warm while preparing the oysters.

For the oysters: Combine flour and paprika in a medium mixing bowl. Select the rounder of the two shells from each oyster, clean well and pat dry with paper towels.

Pour vegetable oil into a large, heavy skillet to a depth of 1 inch and heat until hot (about 350 degrees) over medium-high heat. Pat oysters dry with paper towels. Dredge oysters in seasoned flour, then fry, working in batches if necessary, until crisp and golden, about 2 minutes. Transfer oysters with a slotted spoon to paper towels to drain.