Fried Oysters

I think it is high time I posted a few appetizer recipes, so let me start with fried oysters. Of course, this dish could be made into a main course by combining with other appetizers to have a small plate or tapas styled meal. During my research I found many different recipes and I decided to go with what I see is the simplest (and the one I am most familiar with). If you have seen my Schnitzel recipe, this method is basically the same – dredge in flour, shake off excess, dredge in egg, coat in crumbs, and fry in clarified butter. The process sounds difficult, but it really isn’t… just a bit messy. Best of all, the small oysters take hardly any time to cook, maybe 2 – 3 minutes per side. The real challenge is in what to serve with the oysters. Go with a simple salad or just crostini? Should the sauce be spicy, creamy or simply lemon wedges? There is one aspect that won’t be a challenge; what wine to enjoy with this dish. In my opinion, any lovely white wine or sparkler lacking overt sweetness really compliments the oyster’s unique briny flavors. So enjoy this small plate dish, whether you decide to share them or just keep them to yourself like I did tonight!

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Fried Oysters

Prep time: 10 mins

Cook time: 12 mins

Total time: 22 mins

Serves: 4

Ingredients

1 jar fresh oysters, small or extra small (approximately 10 - 12 oysters)
⅓ cup flour
¼ tsp salt
¼ tsp cayenne pepper
1 egg, slightly beaten
1 tbsp cream
1½ cups panko bread crumbs
3 tbsp clarified butter
3 tbsp coconut oil
lemon wedges (optional)

Instructions

Drain the oysters in a fine sieve.
Whisk the salt and cayenne pepper into the flour.
Set up a three stage breading station - flour, egg, and bread crumbs.
Dredge each oyster in flour, shaking off excess before dredging in the egg, and finally coating in the panko crumbs.
Set aside on a clean plate until all oysters are breaded.
Heat a medium frying pan over Medium-High/Medium heat.
Melt the butter and coconut oil in the pan, swirling to coat and combine.
Test a few bread crumbs once the oil/butter combination begins to shimmer and wisps of white smoke rise.
If the crumbs brown quickly, gently slide oysters into the pan being careful not to overcrowd the pan.
If the pan cools, increase the heat to keep the oysters cooking quickly.
Check the breading after 90 seconds to 2 minutes.
If browned, gently flip over and brown the second side.
When both sides are nicely browned, remove to a rack to drain before serving.
Serve the oysters with lemon wedges and sauce as desired.

Drain the oysters in a fine sieve. Whisk the salt and cayenne pepper into the flour. Set up a three stage breading station – flour, egg, and bread crumbs. Dredge each oyster in flour, shaking off excess before dredging in the egg, and finally coating in the panko crumbs. Set aside on a clean plate until all oysters are breaded. Heat a medium frying pan over Medium-High/Medium heat. Melt the butter and coconut oil in the pan, swirling to coat and combine. Test a few bread crumbs once the oil/butter combination begins to shimmer and wisps of white smoke rise.
If the crumbs brown quickly, gently slide oysters into the pan being careful not to overcrowd the pan. If the pan cools, increase the heat to keep the oysters cooking quickly.

Check the breading after 90 seconds to 2 minutes. If browned, gently flip over and brown the second side.