Pan Fried Oysters

Serves 4

This is one of the most delicious ways I know to serve oysters. They take only minutes to prepare, and are impossible to pass up. Larger varieties, like Glidden Point or Belon, work especially well in this recipe. They can be served alone, or as a garnish for chowder.

12 large, fresh oysters
1-1/2 cups flour
Kosher salt and freshly ground black pepper
Peanut oil
Lemon wedges

1. Open the oysters and remove them from the shells. Dry the oysters thoroughly with paper towels. Season the flour with salt and pepper, then dredge the oysters in the flour, gently shaking off any excess.
2. Heat about 1/2 inch of the oil in a small heavy skillet over medium-high heat until it shimmers. Fry the oysters in batches, until they are crisp, 1 to 2 minutes per side. Drain on paper towels, then sprinkle with salt and serve with the lemon wedges.

After being harvested, live oysters continue to open and shut. Occasionally, an oyster that has been shipped on its side loses its juices when it opens, causing it to shrivel and die. To avoid buying a "bad" oyster, choose those that are closed and feel heavy for their size. Go ahead and bang them together; steer clear of the ones that sound hollow.

Oyster Casserole

Prep: 15 min; Bake: 30 min

Makes 4 servings



1 pint shucked select or large oysters,

drained

2 tomatoes, chopped

1/2 cup half-and-half

2 cups cracker crumbs (about 20 crackers)

1/2 cup margarine or butter, melted

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon allspice

1/8 teaspoon ground red pepper

Lemon or lime wedges



1. Heat oven to 375 degrees



2. Mix oysters and tomatoes; arrange in ungreased

rectangular baking dish, 11x7x1 1/2 inches. Pour 1/3

cup of the half-and-half over mixture. Mix remaining

ingredients except lemon wedges; sprinkle over oys-

ters and tomatoes. Pour remaining half-and-half over

crumb mixture



3. Bake uncovered about 30 minutes or until light

brown. Garnish with lemon wedges

Oyster Casserole

1 pint shucked oysters
1/2 cup bread crumbs
25 buttery round crackers, crumbled
1/2 cup melted butter
1/4 cup oyster liquid
2 tablespoons milk
salt to taste
ground black pepper to taste

Preheat the oven to 450 degrees F (230 degrees C). Butter a
shallow baking dish.
Combine the bread crumbs and cracker crumbs, stir in the melted
butter. Place a thin layer of the crumb mixture in the bottom of
the prepared baking dish. Layer the oysters over the crumbs and
sprinkle with salt and pepper to taste. Pour 2 tablespoons
oyster liquid and 1 tablespoon milk over the top. Repeat then
cover the top layer with the remaining crumb mixture.
Bake at 450 degrees F (230 degrees C) for 30 minutes.

Oysters Casino



Tasty oysters casino, made with oysters, bacon, and green onion,

along with seasonings.



INGREDIENTS:

3 dozen oysters, freshly shucked, drained

18 half shells

3 slices bacon

4 green onions, with green, finely chopped

1/4 cup green bell pepper, finely chopped

1/4 cup celery, finely chopped

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

2 to 3 drops Tabasco sauce



PREPARATION:

Place two oysters on the deepest half of an oyster shell. Repeat

until all oysters are used (about 18 shells). Arrange shells on a

layer of rock salt in a large baking pan. You might have to use 2

pans to fit all shells. In a skillet cook the bacon until crisp,

remove to paper towels to drain then crumble. To the bacon drippings

in skillet add the green onion, bell pepper, and celery; cook until

just tender.



Stir in lemon juice, Worcestershire sauce and Tabasco. Spoon onion

mixture on the oysters in the shells then sprinkle with the crumbled

bacon. Bake at 400° for 10 minutes.

Chili Fried Gulf Oysters



3 Cups Chili Corn Sauce ( recipe below )

Vegetable oil

3 Cups Texas sweet potatoes, julienned

3/4 Cup cornmeal or "masa harina" corn flour

3/4 Cup all purpose flour

2 Tablespoons Creole seafood seasoning, divided evenly

36 Texas oysters



Prepare Chili Corn Sauce; reserve and keep warm.



Heat about 2 inches of oil to 325°F in a deep fat

fryer. Fry sweet potatoes until crisp, drain on paper

towels and reserve. Combine cornmeal, flour and 1

tablespoon seafood seasoning in a medium bowl.



Season oysters with remaining tablespoon of seafood

seasoning, dredge in flour mixture, and fry in batches

of 9 oysters at a time until crisp. Remove oysters and

sprinkle with a little extra seafood seasoning; drain

on paper towels on a rack. keep warm.



Ladle 1/2 cup Chili Corn Sauce in center of each plate.

Edge sauce with 6 oysters. Top the sauce with a mound

of fried sweet potatoes.



Chili Corn Sauce



2 Tablespoons vegetable oil

3/4 Cup Texas onion, julienned

3/4 Cup Texas poblano pepper, julienned

3/4 Cup Texas red pepper, julienned

1-1/2 Cups fresh Texas corn kernels

1/2 Cup tequila

1-1/2 Cups whipping cream

1 Teaspoon ground cumin

1 Tablespoon chili powder

Salt and black pepper



Heat oil in a medium-sized skillet over medium-high

heat. Add onion, poblano and red peppers, and corn;

sauté until vegetables are tender. Deglaze pan with

tequila and cook until liquid is reduced by half.



Add cream, cumin, chili powder; cook until reduced

enough to coat the back of a spoon. Season with salt

and pepper. Reserve and keep warm until ready to use.