Thursday, September 27, 2007

Perfect Fried Oysters ..... Eat fresh oysters in months with a "r". September through April is the season!

Perfect Fried Oysters
If you are lucky enough to have a fresh supply of oysters, try them fried, baked as in Rockefeller, raw or in stew. At holiday season stuff the bird with oyster dressing. My friend Arlene had this recipe. Since I have fresh oysters available which I could eat daily I asked for the recipe. Arlene swears this recipe is wonderful and I will take her word! She is a great cook.
12 to 18 large oysters
1 cup flour
2 eggs
1 Tablespoon milk (or water)
3 cups fresh bread crumbs or panko
6 Tablespoons butter
3 Tablespoons vegetable oil
salt to taste
lemon wedges
Drain oysters; freeze the juice for a future use. Dry oysters on paper towels till nice and dry. Place flour in shallow dish or pan. Whisk eggs and water together in small bowl. Put bread crumbs or panko in shallow pan. Dust each oyster with flour, then dip egg mixture, and into bread crumbs.
After breading, chill in refrigerator for at least one hour. Best if you can use a cast iron skillet but place skillet on medium high heat. Add 2 Tablespoons butter and 1 Tablespoon oil. Heat till hot but not smoking. Fry a few oysters at a time. Fry until golden brown. Drain on paper towels. Serve with favorite sauce.

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