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Hood Canal Pan-Fried Oysters

© JACQUES & COMPANY 2011

Halibut with Tomato and Basil • Grilled Copper River Salmon • Scampi Provençal • Mussels Marinière • Dungeness Crab Cakes • Hood Canal Pan-Fried Oysters • Seafood Breton • Moules Mariniéres

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Makes 4 servings

32  extra-small fresh oysters, shucked and drained

2 cups all-purpose flour

4 whole eggs

¼ cup capers, drained

¼ cup canola oil

4 ounces butter

¼ cup lemon juice

In a bowl beat the eggs until well blended. Dredge the oysters into the flour until well coated, and shake off any excess.

Heat half the oil in a non-stick frying pan. Dip half the floured oysters in the egg mixture and carefully place each one into the hot skillet. Cook for 30 seconds until golden brown,  turn each oyster over, cook for 30 more seconds.

Sprinkle the half capers over the pan-fried oysters, and add half the butter in small pieces, cook for one minutes, then add the lemon juice and serve with your favorite steamed rice and green vegetable.

Note: This recipe should be done in batches, so the oysters are not crowded and sticking to each other while cooking.

Wine Suggestion: A flinty Muscadet 

 

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