This is one of the most delicious ways I know to serve oysters. They take only minutes to prepare, and are impossible to pass up. Larger varieties, like Glidden Point or Belon, work especially well in this recipe. They can be served alone, or as a garnish for chowder.
12 large, fresh oysters
1-1/2 cups flour
Kosher salt and freshly ground black pepper
1. Open the oysters and remove them from the shells. Dry the oysters thoroughly with paper towels. Season the flour with salt and pepper, then dredge the oysters in the flour, gently shaking off any excess.
2. Heat about 1/2 inch of the oil in a small heavy skillet over medium-high heat until it shimmers. Fry the oysters in batches, until they are crisp, 1 to 2 minutes per side. Drain on paper towels, then sprinkle with salt and serve with the lemon wedges.
After being harvested, live oysters continue to open and shut. Occasionally, an oyster that has been shipped on its side loses its juices when it opens, causing it to shrivel and die. To avoid buying a "bad" oyster, choose those that are closed and feel heavy for their size. Go ahead and bang them together; steer clear of the ones that sound hollow.
Think Like a Chef
A Cook's Guide
by Tom Colicchio
Recipe reprinted by permission.
This page created June 2002
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