Eat Drink Sing #1: Flying Fish/Porgy and Bess

Seattle Opera offered a challenge to five top chefs at local restaurants: create an appetizer and cocktail inspired by one of this season’s operas. We’ll be posting recipes for the creative, mouthwatering pairings they invented all week long. So blast your favorite opera recording on your sound system and get cooking!

Porgy and Bess Recipes created by Flying Fish
Chef Christine Keff
300 Westlake Avenue N.
206.728.8595
New Location, New Look, same "Fish" ...

You'll find a lot of exciting changes at our South Lake Union location along with the same friendly neighborhood atmosphere and dedication to fresh seafood that has made "The Fish" Seattle's favorite seafood restaurant for over 16 years.

Lunch: 11:30 am-2:00 pm M-F; Happy Hour: 4:00 pm-7:00 pm Daily; Dinner: 5:00 pm-10:00 pm Sunday-Thursday, 5:00 pm-11:00 pm Friday and Saturday.

Christine Keff

Appetizer: Flying Fish Fried Oysters with Herbed Remoulade
Serves 4

12 extra small shucked oysters
½ cup flour
1 egg, thinned with 1 tbs of water
2 cups Panko breadcrumbs
2 egg yolks
2 tbs chives, chopped
2 tbs parsley, chopped
2 tbs dill, chopped
1 tbs white wine vinegar
1 cup vegetable oil
Salt and pepper
Vegetable oil for frying

Drain the oysters. Roll them in flour, dip them in egg, and cover with breadcrumbs. Set aside.

Herbed Remoulade:
Put the 2 egg yolks in a food processor. Add the herbs and vinegar. With the machine running, add 1 cup of vegetable oil slowly. Season with salt and pepper.

To fry the oysters, cover the bottom of a skillet with 1 inch of vegetable oil. When the temperature comes to 350 degrees, add the breaded oysters one by one. Don’t crowd the pan; you may have to fry them in two batches. When the oysters are golden brown, scoop them out and let drain on a paper towel. Serve with the herbed sauce.

Larry Marshall as Sportin' Life and Ann Duquesnay as Maria in Seattle Opera's 1995 Porgy and Bess

Cocktail: The Classic Sazerac
1 cube sugar
1½ oz rye
2 dashes of Peychaud’s bitters
Dash of Angostura bitters
Dash of Pernod
Twist of lemon peel

Fill an Old Fashioned glass with ice. Put the sugar cube in a second Old Fashioned glass with enough water to moisten it; then crush the cube. Add the rye, bitters, and a few cubes of ice, and stir. Discard the ice from the first glass, and pour in the Pernod. Turn the glass to coat sides with the Pernod; then pour out the excess. Strain the rye mixture into the Pernod-coated glass. Twist and squeeze a lemon peel over the glass. Rub the rim of the glass with the peel, discarding it when finished.

Seattle Opera's EAT-DRINK-SING Recipes are also featured in the company's 2011/12 Souvenir Book, a glorious treasure-trove of information about the company, the operas we'll be presenting this season, and the art form of opera. Subscribers receive their complimentary copy of the Souvenir Book beginning in July 2011; CLICK HERE for subscription information.