Pan-Fried Oysters

"Why, then the world's mine oyster, which I with sword will open."  William Shakespeare, 'The Merry Wives of Windsor'

Do you “slurp” your oysters?  I remember Dad doing that with oysters straight out of the container or sometimes on a cracker.  Then he introduced Bill to it. 

You may remember, I made Mom’s oyster “dressing” for Thanksgiving.  The next evening, we feasted on a dinner of pan-fried oysters before Bill could eat them all raw.  I prefer them dredged with cornmeal or crackermeal but this time I just used flour; Bill’s favorite.

The oysters fried in just a couple of minutes ~ crispy on the outside and just barely cooked on the inside.  I doused them with plenty of hot sauce but, they would’ve really been great piled high on a hoagie roll for an Oyster Po’ Boy!

It would be fabulous to live along the Chesapeake Bay, and then we could enjoy fresh oysters in their shell. Living here, I’m sure if we fed our craving, we would be broke by now! 

Pan-Fried Oysters

 Ingredients:
 
1 container shucked oysters, drained (save the liquor for soup or stew)

1 cup flour

1 tablespoon Old Bay Seasoning

½ teaspoon pepper

Oil for frying

Hot sauce

Method:

Heat the oil.

Combine flour and Old Bay Seasoning and pepper.

Dredge oysters and fry a few at a time until golden.  Drain.

Serve immediately

Delicious!!!