When I moved to Portland, Oregon and began working at a restaurant there, I had never tasted an oyster before. Having only lived in landlocked states (Nebraska, Oklahoma, Arkansas…Tennessee), oysters weren’t on many menus, and when they were, they usually weren’t promoted well by the servers. The servers, either knowing that they weren’t the freshest or because they were not familiar enough with them themselves, didn’t exactly hype them to customers. Add on the unusual look of an oyster from a novice’s eye, and I never had an overwhelming desire to try them.
In Portland, oysters seemed to be everywhere, on almost every menu. I couldn’t not try an oyster while living there. I recall the first time I lifted a shot glass to my lips and swallowed a concoction containing a fresh oyster, vodka, and hot sauce. Not only did I survive…I loved it! Now, because of that time in the Pacific Northwest, I love oysters with any preparation. Oysters on the half shell are wonderful, as are baked oysters, oyster dressing, and don’t even get me started on oysters rockefeller, but no oyster preparation makes me happier than a simple plate of pan fried oysters.
To have perfectly breaded oysters cooked to a golden brown is a true joy. Below is my breaded, pan-fried oyster recipe. Being a country boy at heart, I use cornmeal as an integral part of the breading. It is a nice blend of my Nebraska roots with my time in the northwest. I hope you enjoy it as much as I do.
Ingredients
- one dozen fresh oysters
- ½ cup cornmeal
- ½ cup all purpose flour
- Pinch of granulated garlic
- ½ teaspoon paprika (for a bit of color)
- salt and pepper to taste
- Approximately ½ cup vegetable oil for frying
Preparation:
- Mix together all the dry ingredients in a large bowl (cornmeal, flour, granulated garlic, paprika, salt and pepper).
- Dredge each oyster individually in the dry mixture and place on a clean, dry plate.
- Heat the oil in a wide saute pan. When hot enough to form ribbons on the top of the oil, place each oyster in the oil individually being careful not to splash yourself. Turn each oyster occasionally until all sides are a beautiful golden brown.
- Remove from the oil with a slotted spoon and allow to drain on a plate lined with paper towels to soak up any extra oil.
- Now you’re ready to sauce and serve your oysters. Warning: Never put the sauce on the oyster before you serve them. You’ll run the risk of over-saucing the crispy beauty and causing it to lose that crispness and get soggy. The sauce should always be on the side.
For a quick and easy sauce, I love lemon chipotle mayo.
Ingredients:
- 1 cup mayo
- 1 tablespoon chipotle pepper in adobo sauce (pureed in a blender)
- Juice of 1 lime
Preparation:
Mix these three together in a small bowl and serve.
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