Lightly breaded oysters
Heavily breaded oysters
We had an oyster feed in our winery this Spring. I have never had oysters that
tasted this good before. They were so easy to make and so absolutely delicious!
More of Linda's great
Oyster Recipes and also
How To Shuck Oysters.
Yields: 2 servings
Prep time: 15 min
Cook time: 5 minutes
fresh (live) oysters, shucked*
Salt and pepper, to taste
2 to 3 tablespoons vegetable oil
Learn How To Shuck Oysters. May also used fresh bottled oysters, if desired.
** Check out
Making Homemade Bread Crumbs. Use may also substitute soda
cracker crumbs, cornmeal, and/or Panko crumbs for the bread crumbs. You can also
mix any of these in the the bread crumbs. Your choice!
Place shucked oysters in a colander to drain.
Dip drained oysters in beaten eggs, and then in bread crumbs seasoned with salt and pepper
(coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the
oysters with the bread crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
Breading the oysters.
Frying the oysters in my cast-iron pans.
Heat vegetable oil in a frying pan (I like to use my
cast-iron frying pan) to 370 degrees F. or until quite hot.
Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately
1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan.
Remove from frying pan and serve immediately.
Cocktail Sauce and/or your favorite hot sauce.
Our favorite way to eat pan-fried oysters: Place an oyster (or oysters)
on a slice of good-quality French bread, squeeze a little fresh lemon juice on the oyster, and then add your
favorite hot sauce. So good!
Makes 2 servings.