There were two dozen live oysters left over in my fridge from a dinner party over the weekend and after having purchased 10 dozen in the last 2 weeks, I just couldn’t get myself to eat another two dozen raw for lunch. They’re delish, but even I have limits. This started without a plan, first by shucking and then looking around asking myself “what’s next?”. Imagine rolling up to a campout with a few dozen live oysters, shucking them and walking around the campground offering tasty goodness. This has to be done!
Ingredients
Method
Oysters
- Shuck the oysters, set aside in the fridge.
- Scramble the two eggs, set aside.
- Combine the rest of the ingredients in a bowl.
- Drain liquid from the oysters and combine oysters with eggs.
- Dredge the oysters, two or three at a time, in the flour mixture. Set aside on a plate for five minutes.
- Heat oil to somewhere between 350-400 degrees. (Fry temperatures)
- Fry oysters in the oil for 60 seconds each. No longer.
- Set aside to cook for 3 minutes before eating.
Sauce
- Combine all the sauce ingredients.
