Last night we headed to a local casino for dinner and to check the place out. We chose the steak restaurant and had a slab o’ meat for dinner and some amazing fresh oysters for a starter.
So todays mission was to get more oysters. We picked up some giant ones and did them up 2 ways. I love raw oysters, but these guys were so giant I had to cut one in two to eat it. For an oyster shooter, I much prefer a tiny oyster. The rest of the oysters I dredged and fried.
BIG EDIT: Last night was spent with food poisoning turning me into a pretzel. Hubby did a bit of research while i was visiting the porcelain throne, before phoning the hospital… and raw oysters are a big NO NO. Even ocean oysters are not a good idea… they are bottom feeders. Which means if they are in a contaminated area, they will be contaminated. You can get norovirus, samonella, vibrio vulnificus, all nasty. My recommendation, my very strong recommendation, don’t eat them raw.
FRESH OYSTERS
Shucked Oyster
Fresh grated horseradish
Kosher salt
Red wine vinegar mixed with minced garlic
DREDGED AND FRIED
Dredge:
1 c Carbquik (or flour)
1 tbsp Old Bay Seasoning
2 tsp garlic powderSalt & Pepper
Wash:
2 eggs
2 tbsp milk
Wash off shucked oyster, pat dry with papertowel
Dip in wash then dredge (gently knocking off extra)
Fry in frying pan with heated vegetable oil, just a couple minutes a side, until golden brown
(If frying large quantities, refresh oil in between batches as oil will turn brown.)
