- Portion size 4 servings
Dip oysters in cornmeal to coat. In skillet, heat oil over medium-high heat; cook oysters for 3 minutes on each side or until golden; transfer to serving plates.
Cook onion and garlic for 30 seconds.
Stir in cream and hot pepper sauce; bring to boil and cook for 30 seconds or until thickened slightly. Stir in coriander. Drizzle over oysters.