Wednesday, January 14, 2009
I ate my first oyster on Thanksgiving last year. Since then, I've eaten plenty, but all raw. I love the slippery feel as they slide down my throat, the way they taste like the ocean, and how beautiful the insides of their shells are, while the outsides are so ugly and plain, I've never had a cooked oyster. What a waste! Why cook something so perfect as it is! I much prefer most of my seafood raw. But, since my dad suggested it (and he was paying), I figured it was worth a shot. Plus, the oysters that come already shucked are way less appetizing than the ones that are laying in their beautiful, pearlescent half shells. And, obviously, I liked them. Honestly, I'll eat anything fried (as long as it's gluten free). I'm a sucker for greasy, salty, bready treats. And this is a good one.
1 container shucked oysters, drained (save the juice for something else*)
1/2 c cornmeal
sat and pepper
oil for frying
Mix the cornmeal with some salt and pepper (you know, to taste, a big pinch of each) and dredge the oysters in the cornmeal. Heat up oil to shimmering (Dad used a wok, because we were making Chinese food next, but use whatever pan you'd like) and fry the oysters until the cornmeal starts to turn golden brown. Remove and fry any remaining oysters, serve immediately with little drops of hot sauce, and if you're like me and like salt, a tiny bit more salt.
*Suggested uses for oyster juice- make some soup, maybe with broth and potatoes and onions, add the oyster juice, and stir in some cream at the end, for a chowder that's got a tiny hint of oyster, or freeze the oyster juice and add it to some other soup, or use it to cook vegetables in, or add it to rice cooking water.