Pan Fried Oysters with Tartar and Lemon
Ingredients
Shucked oysters (you can add shucked hove coves, if you want to serve more folks).
Breading:
1 cup flour - use all purpose, or rice for a gluten free version with yummy crunchiness.
1/2 cup finely ground cornmeal
1 tablespoon kosher salt
2 teaspoon baking powder
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1 cup flour - use all purpose, or rice for a gluten free version with yummy crunchiness.
1/2 cup finely ground cornmeal
1 tablespoon kosher salt
2 teaspoon baking powder
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
High heat oil, for frying - rice bran or avocado work great
Tartar sauce, hot sauce, and lemon wedges, for serving
Procedure
Combine the breading ingredients in large bowl and stir well.
Par-boil the oysters (add them to a pot of water, bring the pot to a boil, strain).
Roll oysters in breading, then let sit in the refrigerator for at least half an hour. (This step is key… if you rush this process the breading will fall off the oysters when you fry them.)
Pan fry the oysters until hot on the inside and crispy, golden brown… turning only once or twice, with tongs. The oil should be deep enough that it comes partway up their sides.
Serve immediately with tartar and hot sauce. Garnish with lemon wedges.