Basic Pan Fried Oysters

It really had been way too long since I’ve fried up a pan of oysters.  These are outstanding, and if you want some variety you can do shrimp, scallops and/or a chunk of fish right along with these!pan fried oysters

Serves 2 Adults for Dinner

10oz jar extra small oysters (about 15)

1 cup Fish fry mix or all purpose flour seasoned with salt and pepper

2 T vegetable oil

Salt and fresh cracked black pepper

Lemon wedge and tartar sauce for garnish

Turn your burner on just a tick over medium heat and add your oil and let it warm for about 4 minutes.  Pour your flour mixture on a plate and gently toss your oysters to coat all sides.  With tongs (to avoid oil splatter) lay your oysters in the pan.  Fry on both sides for about 3 minutes or until lightly browned.  Transfer out of the pan with the tongs onto a plate lined with paper towels.  Season immediately with salt and pepper and gently roll to remove as much oil as possible.  Serve with salad, lemon wedges, a dab of tartar sauce and a crisp white wine!

Oven Fried Oysters (AKA, the “healthier” version!)

Many thanks to our friend and customer Marilyn S. for suggesting this way of preparing oysters!  We’re addicts at our house and it’s really amazing how crispy fried-like you can get the panko coating to turn out.  One note of caution though, be careful handling them to keep your crispy on the oyster!panko oysters

Serves 2 Adults for Dinner
10oz jar extra small oysters (about 15)

1 cup panko bread crumbs

Salt and fresh cracked black pepper

Lemon wedge and tartar sauce for garnish

 Line a baking sheet with aluminum foil and spray liberally with non-stick spray.  Pour your panko out on a plate and gently roll and press your oysters in the crumbs to get them as coated as possible.  Lay the oysters out on the foil so that they don’t touch, season with salt and pepper, and bake at 400 for about 6 minutes.  Remove the pan from the oven, gently turn the oysters over (I use two forks for this), and return them to the oven.  Switch your oven setting from “bake” to “broil” and cook for about 4 more minutes, keeping an eye out for when the panko begins to brown.  Serve on a bed of lettuce with a lemon wedge and a dab of tartar sauce