|
|
||||
|
Photo shows oysters fried with a heavier breading. 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
Pan-Fried Oysters
12 large fresh oysters, shucked *Check out Making Homemade Bread Crumbs. Place shucked oysters in a colander to drain. Dip oysters in beaten eggs, then in bread crumbs seasoned with salt and pepper, coating 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.
Heat oil in 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 carefully to brown the other side, approximately 3 to 4 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. 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.
|
