#321 Fried Oysters

My notes: This was my first time cooking with oysters. I bought them in a plastic canister in the meat department. They were labeled as fresh. When I poured them out to drain off the water, I was shocked at how big they were. They really stunk too. I had to leave them outside until I was ready for them. I almost threw them away. The only dish I could fathom making was a crunchy fried oyster, because I can’t imagine the slimy texture in a soup or salad. So, I did. It was surprisingly good, and my family ate them all and wanted more. Who would’ve thought?

400 g raw oysters (canned will probably work)

Salt and pepper

Flour

Slightly beaten eggs

Panko or bread crumbs

Oil for frying

3-4 cabbage leaves

3 cm carrot

½ lemon

1. Place oysters in salted water and mix around to clean and then drain well.

2. Place oysters on paper towels to remove any excess water. Sprinkle both sides with salt and pepper.

3. Dip oysters in flour and then in egg and then in bread crumbs to prepare for frying. 

4. Thinly slice cabbage and carrots for garnish. Place in ice-cold water. Drain well. 

5. Heat oil to 175 celsius over medium heat and add oysters. Fry both sides equally until crispy and golden brown. 

6. Drain on paper towels. Garnish with cabbage mixture. Sprinkle with lemon juice if desired. Serve with ketchup, oyster sauce, or tartar sauce.