Oysters* (eastwest Coast) Recipe
Raw on the half shell house pickle brine, cocktail sauce, lemon wedge. East coast broiled or fried
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Ingredients
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Raw Oysters
For Broiled Oysters
For Fried Oysters
Method
Preparation of Raw Oysters
- 1
Shucking the Oysters
Carefully shuck the fresh oysters, discarding the top shell and retaining the bottom shell with the oyster inside.
- 2
Directions for Broiled Oysters
- 3
Preheat Oven
Preheat your oven to 400°F (200°C).
- 4
Prepare Topping
In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant. Remove from heat and mix in Parmesan cheese, breadcrumbs, parsley, and paprika.
- 5
Assemble Oysters
Place the shucked oysters on a baking sheet. Spoon the prepared topping generously over each oyster.
- 6
Broil Oysters
Broil the oysters in the preheated oven for about 8-10 minutes or until the topping is golden and bubbly.
- 7
Serve
Remove from the oven and allow to cool slightly. Serve hot with lemon wedges.
Directions for Fried Oysters
- 8
Prepare the Breading Station
Set up three bowls: one with flour, one with beaten eggs mixed with buttermilk, and one with a combination of cornmeal, salt, and pepper.
- 9
Coat Oysters
Dip each shucked oyster first in the flour, then in the buttermilk mixture, and finally in the cornmeal mixture to coat evenly.
- 10
Heat Oil
In a large skillet, heat vegetable oil over medium-high heat until it shimmers.
- 11
Fry Oysters
Carefully add the coated oysters to the hot oil, frying in batches until golden brown, about 2-3 minutes per side.
- 12
Drain and Serve
Remove fried oysters and drain on paper towels. Serve hot with cocktail sauce and lemon wedges.