Oysters* (eastwest Coast) (gf, Df) 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
Cocktail Sauce
East Coast Oysters (Broiled or Fried)
Method
Raw Oysters Preparation
- 1
Shucking Oysters
Using an oyster knife, carefully shuck the fresh oysters. Hold the oyster with a towel to avoid injury, insert the knife at the hinge, and twist to open. Remove the top shell and loosen the oyster from the bottom shell.
- 2
Pickle Brine Soak
Place the shucked oysters into a bowl with the house pickle brine. Let them marinate for about 10 minutes to absorb the flavors.
- 3
Serve
Arrange the oysters on a serving platter with the brine. Serve with lemon wedges on the side.
Cocktail Sauce Preparation
- 4
Mixing the Sauce
In a medium bowl, combine ketchup, horseradish, Worcestershire sauce, lemon juice, and hot sauce. Mix well. Adjust seasoning with salt to taste.
- 5
Serve
Transfer the cocktail sauce to a small serving bowl and serve alongside the oysters.
East Coast Oysters Preparation (Broiled or Fried)
- 6
Preparing Oysters
Preheat your oven to 400°F (200°C) for broiling. If frying, heat oil in a deep pan to 350°F (175°C). Shuck the oysters as described above.
- 7
Broiled Oysters
Place shucked oysters on a baking sheet. Brush each oyster with olive oil or melted butter. Mix breadcrumbs with garlic powder, paprika, salt, and pepper, and sprinkle over the oysters. Broil for 5-7 minutes until golden brown.
- 8
Fried Oysters
Dredge shucked oysters in breadcrumbs. Carefully place them into the hot oil and fry for about 2-3 minutes until golden brown. Remove and drain on paper towels.
- 9
Serve
Serve the broiled or fried oysters hot with lemon wedges on the side.