Pan-Fried Oysters

Pan-fried oysters are not battered and deep-fried (like THE very best fried oysters are at Sunfish on Alki in West Seattle). My version has just a very light seasoned flour dusting; then I pan fry them in just a bit of olive oil.

I buy local shucked oysters that are sold in 10-oz. jars. Minterbrook and Hama Hama are good local brands. They’re available at most grocery stores in the seafood department. The jars indicate whether the oysters are Extra Small, Small, or Medium. I prefer Small, but that is just my personal preference.

Pan-Fried Oysters served with roasted asparagus and Whole-Wheat Irish Soda Bread:

Pan-Fried Oysters

(printable recipe)

(Serves 2…but barely for real oyster lovers!)

a

1 10-oz jar of fresh oysters

About ¼ cup flour

½ teaspoon salt

A good shake of cayenne pepper, or to taste

Olive oil

Tartar sauce for serving (optional)

a

1. Combine the flour, salt, and cayenne pepper.

2. Drain the oysters in a strainer.

3. Dredge the oysters in the flour mixture and put them on a rack for a few minutes.

4. Put just enough olive oil in a large skillet to cover the bottom. Heat the oil over medium heat until it’s hot.

5. Put the oysters in the hot pan. Cook for just a few minutes until they plump up a bit. Gently turn them over to brown the other side. The timing will depend on the size of your oysters.

6. Serve with tartar sauce.

Edited March 20, 2010–Same recipe, new photos because I had much better-looking oysters this time.