Oysters Recipe

Shuck and chill

Rinse oysters under cold running water to remove grit. Using an oyster knife and a towel or glove, hold the oyster flat-side up. Insert the knife at the hinge, twist to pop the shell, run the knife under the top shell to cut the muscle, and remove the top shell. Slide the knife under the oyster to free it from the bottom shell, keeping the oyster liquor in the cup. Place oysters on a bed of crushed ice to keep cold.

Arrange oysters on a platter over 4 cups of crushed ice. Serve immediately with lemon wedges, cocktail sauce, mignonette, and hot sauce on the side. Instruct diners to squeeze lemon and drop sauces to taste onto each oyster and slurp from the shell.

Prepare steamer

Rinse oysters under cold water to remove dirt. In a large pot with a tight-fitting lid, combine 2 cups water or clam juice and 1/2 cup white wine (if using). Bring to a rolling simmer over medium heat.

Steam oysters

Add oysters to a steamer basket or directly to the pot (in a single layer if possible). Cover and steam for 6–10 minutes, or until shells open. Discard any oysters that do not open after steaming.

Finish and serve

Transfer opened oysters to a platter. Spoon a little melted butter over each oyster, season lightly with freshly ground black pepper, and serve with lemon wedges. Keep hot and serve immediately.

Soak oysters

Place 6 shucked oysters in a bowl with 1 cup buttermilk and let soak 10–15 minutes. This plumps them and helps the coating adhere.

Prepare dredge

In a shallow dish combine 3/4 cup all-purpose flour, 1/4 cup cornmeal, 1/4 cup panko (if using), 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/8 tsp cayenne. Mix thoroughly.

Heat oil

Pour 2 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.

Dredge and fry

Remove oysters from buttermilk letting excess drip off. Dredge each oyster in the flour mixture, pressing gently so the coating adheres. Shake off excess and carefully lower into hot oil in batches (do not overcrowd). Fry 1.5–3 minutes, turning as needed, until golden brown and crisp. Internal temperature should be opaque and firm.

Drain and season

Use a slotted spoon to transfer fried oysters to a wire rack set over a sheet tray or to paper towels to drain briefly. While still hot, season lightly with a pinch of salt.

Serve

Serve 6 fried oysters with tartar sauce or remoulade and a lemon wedge. For a dozen, double ingredients and fry in additional batches. Enjoy immediately for best texture.