Title: Oysters in mango remoulade
 Categories: Fish
      Yield: 1 Servings
 
      2    Egg yolks
      6 oz Anchor Steam beer
      2 tb All-purpose flour
           -pinch of salt
     12 lg Oysters
           -rock salt for bedding
    1/2 bn Spinach
      4 oz Mango Remoulade (recipes
           -follows)
    1/2 c  Corn oil
    1/3 c  Flour
 
  Mix egg yolks and beer. Whisk in flour and salt. Set aside for 15
  minutes. Shuck the oysters and arrange the shells on a bed of rock
  salt. Wash the spinach and dry thoroughly. Roll the spinach leaves in
  bundles and slice thinly to make a chiffonade. Line the oyster shells
  with the spinach. Put 1 tsp Mango Remoulade in each shell.
  
  Heat about 1/4 cup corn oil in a large skillet on medium-high heat.
  Dredge oysters in flour and dust of excess. Dip in beer batter and
  fry on both sides until light brown. Drain on paper towels and place
  in shells. Drizzle with remaining remoulade and serve. Serves 2-4.
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994