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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! Pan frying delivers a delightfully fresh tasting oyster within
a crispy light crust.
Pan-Fried Oysters Recipe:
Yields: 2 servings
Prep time: 15 min
Cook time: 5 minutes
12 large fresh (live) oysters, shucked*
Salt and pepper, to taste
2 to 3 tablespoons vegetable oil
Learn How To Shuck Oysters. May also used fresh-shucked bottled oysters
(found in the refrigerator section of the meat section), 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.
How To Store Fresh Oysters:
Keep the unopened oysters cold but do not store in water!
Remember, oysters are alive and need to breathe, so never seal them tightly
in a plastic bag.
Sandwich a layer of live oysters between
two (2) beds of ice. Place them deep side down (to retain their juices). I do this
in a portable (picnic-type) chest cooler. Never immerse live oysters in fresh
water or melted ice - it will kill them. Oysters stored this way will keep
for 2 days. This is the method to use if you plan on using the fresh oysters
Store live oysters in the
refrigerator at 40 degrees F. if they are not to be used immediately. Place
them deep side down (to retain their juices) in an open container. Cover the
oysters with a damp towel or layers of damp newspaper. Oyster store this way will keep up to 5 to 7 days.
Open (shuck) shortly before serving - not more than 2 hours. The
colder the oyster, the easier it is to shuck. Keep oysters cold at all times,
partly for safety and very much to enhance flavor and texture.
More Delicious Oysters Recipes:
Angels on Horseback
So easy and simple to make and so delicious! These oysters make a great appetizer. My husband just loves these! My husband and I can make a dinner of these oysters!
Give them a try - if you are an oyster lover, you won't be disappointed.
Oysters can be cooked in their shells on your barbecue grill. The heat from the grill steams the oysters and pops the shells open, while poaching the oyster inside.
Oyster Cocktail - Oyster Shot - Oyster Shooter - Oyster Martini
The oyster cocktail, a popular West Coast treat, originated in a San Francisco restaurant around 1860 by a miner back from the gold fields. Makes a wonderful
first course for your dinner party or just as a treat for your oyster lovers!
Oysters On The Half Shell
To those people who love oysters, there is little that can compare with a cold, plum, raw oyster that is sipped from its shell. Served with a homemade Mignonette sauce
or cocktail sauce and it is perfect!
Check out more of What's Cooking America's delicious
Oyster Recipes and
How To Shuck Oysters.