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Recipe Series

Oysters

Raw or cooked, oysters are always a delectable treat! Oysters come in all different sizes and shapes, depending on their location. East Coast oysters have a more briny taste to them; West Coast oysters have more of a creamy finish to them. The wedges on their shells are made from the wave patterns and sand they are caught or grown. 

Source

East & West Coasts.

Forms

Whole in shell.

Taste

Distinctive, salty, briny, creamy

Texture

Smooth.

Nutrition

1.2 g fat per med. size oyster

.3 g saturated fat

41 calories

4.7 g protein

25 mg cholesterol

53 mg sodium

Cooking

Raw. Fried. Grilled.

Recipes

Fried Oyster

Print Recipe
Cook Time 30 minutes
Servings 4 Appitzer

Ingredients
  

  • 2 large eggs
  • ¼ cup milk or light cream
  • flour for dredging
  • salt & pepper to taste
  • 24 pcs shucked oysters drained & patted dry
  • bread crumb or other crumbs for dredging

Instructions
 

  • Beat the eggs lightly with milk.
  • Season the flour with salt and pepper.
  • Heat the oil from 350 ℉ to 375 ℉. (If your fryer doesn't have a thermostat or you don't have a frying thermometer, drop a small piece of bread in the oil; It should sink, then rise to the top and begin bubbling away.)
  • Dredge the oysters, one by one, and the flower, then dip in the eggs, then roll in the bread crumbs.
  • Let them stand on wax paper until you are ready to start frying(you can refrigerate them for a few hours if you like).
  • Friday few at a time, do not crowd, for no more than two minutes.
  • Serve immediately, with lemon wedges, salsa fresca, hot sauce, or Worcestershire sauce.

Grilled Oysters

Print Recipe
Cook Time 15 minutes
Servings 4 Appetizer

Ingredients
  

  • 24-48 pcs fresh oysters in shell
  • 2-4 lemons quartered

Instructions
 

  • Start a charcoal or wood fire, or preheat a gas grill; the fire should be moderately high.
  • Place the oyster's round side down on the grill, two to four inches from the heat source.
  • Grill until they begin to open, 5 minutes or so(it will depend on their size).
  • As they open, remove them from the grill and move unopen ones to the hotter part of the grill.
  • Shucking will be easy (just remember that the shells are hot); try to
    keep as much liquid as possible in the shell.
  • If you like oysters fully cooked, return them to the grill and
    cook them until their edges curl (they may have done so already).
  • Serve with lemon wedges.