Another outstanding oyster recipe from the Mariner’s Menu, originally contributed by Joyce Taylor. Use your skillet to fry these oysters, marinated in sake, to golden-brown perfection. Be sure to serve them while they are hot and fresh!
While most shellfish can be fried, shrimp and oysters are the most popular. Seafood is done when it is golden brown. Be careful not to overcook or the food with dry out.
1 pint select oysters
½ tablespoon sake (rice wine)
½ teaspoon salt
Freshly ground black pepper
Flour
2 eggs, beaten
Vegetable oil for frying
Drain oysters. Place in bowl and mix with sake; let stand about 5 minutes.
Remove and pat dry with paper towels. Sprinkle with salt and pepper. Roll in flour, shaking off excess.
Dip oysters in egg and place in oil in large heavy skillet. Cook at 375 F until golden brown on one side, about 1 to 2 minutes. Turn and repeat on other side. Drain on paper towels. Serves 4 to 6.