FRIED OYSTERS!

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One of our favorite holiday meals is fried oysters. I start looking for the Pacific farm raised oysters around Thanksgiving. I usually plan on cooking some of them fresh and freezing some for later on. They do freeze really well.

For this recipe I used the the Medium size oysters, from Willapoint, that I purchased at Kroger’s.IMG_2823

For the breading, I used the All-purpose gluten free flour from Bob’s Red Mill. In the past, I have experimented with using bean flour mixed with rice flour, but, I found that it tends to burn. 

For two 8 ounce containers of oysters, I beat together 2 eggs. I dipped the oysters into the eggs, rolled them in the flour , dipped them back into the eggs and rolled them one more time in the flour.

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Oysters in the egg. One oyster being dipped again, in the egg, after being rolled in the flour.

Rolling oysters in the flour.

Rolling oysters in the flour.

I placed all of the oysters into a pie plate, that had a little bit of flour on the bottom of it. I placed the plate of oysters into the refrigerator for about two hours. For some reason, this seems to help the breading stay on the oysters when I finally fry them.

Oysters after being in the refrigerator for two hours.

Oysters after being in the refrigerator for two hours.

I heated up about two inches of oil in a medium size skillet.  The oil needs to be hot but not smoking. Place a bit of breading into the oil to check the temperature. If the oil sizzles around the breading then it is ready for the oysters. Gently place a few oysters into the skillet. Be sure not to crowd them. Fry until they are golden brown on both sides. It takes about five minutes on a side. I use two forks to turn the oysters so that the breading doesn’t break loose.

Oysters frying in the oil.

Oysters frying in the oil.

When frying more than one batch, I place the finished oysters, on a pan, in the toaster oven, set on warm. This helps to keep the breading crisp, while also keeping them warm, as the rest of the oysters finish cooking.

I serve the oysters with a horseradish mayonnaise, that I make, by just mixing horseradish into mayonnaise. 

We enjoy this special treat with a sparking white wine.

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COMING ATTRACTIONS: BUCKWHEAT NOODLE DUMPLINGS

What do you do when there is lots of egg and a bit of flour left over from making the oysters.

Leftover egg.

Leftover egg.

Experiment with adding in Buckwheat flour and mixing up a Dumpling/noodle dough.

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Cooking with Joy in Nonesuch,

Karen

Cooking with Joy

Cooking with Joy

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