This day wasn’t really planned. It came about because I wanted a couple of oysters for a caviar plating. Well, I bought a container of 12 small oysters and ….. Ta Dah! Oyster Day Happened.

PicMonkey Collage

I had 12 and cooked them all. I plated 10 (it’s just me) and I ate 8. I ate oysters for breakfast, lunch and dinner. All cooked the same way but all plated very differently.

I chose to fry them in a panko crust. I had my first panko Crusted Oyster about 6 years ago in Glen Ellen at the Glen Ellen Inn. It was THE BEST FRIED OYSTER I had ever eaten. I tried to make then once before and it didn’t work out very well. On this day, they were FANTASTIC!!!!
So easy to do. This is all you need:
Oysters – Shucked (I bought mine shucked)
Corn Starch
Egg
Panko
Salt & Pepper Or Seasoning Blend
Oil – today I used canola. It is what was on the counter so that’s what I used.
Cooking thermometer. (I use a candy/frying thermometer that clips to the side of the pan)
If you have a “fry daddy” or something similar.. use that.

Pour enough oil to cover the oysters in a pan. I used a medium sized pot and put about 3 inches of oil in it. Over medium to medium high heat, bring your oil up to frying temperature.

Using 3 bowls or containers, add corn starch to one, the egg to another and panko to the last.
I used salt and pepper to season the corn starch and the panko – this is optional.
Lightly beat the egg and you’re just about ready.

Once the oil is ready, one at a time dip the oysters in the corn starch (you’re getting them “dry” here ) then into the egg then into the panko. Basic dredging method.

Place them in the oil to fry. I did 3 at a time, but you can dredge and coat more and do them in larger batches.

Keep an eye on them. They cook pretty fast. Really only a minute or two.

Using a slotted spoon or something similar, pull them out of the fryer and place on a paper towel lined plate to drain any extra oil.

I like Panko Crusted Oysters because they don’t hold onto a lot of oil and are super crunchy.

Each picture has the “What I did” notes.

YUM! OYSTERS!!!

NOW – Here is how I plated them

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This was breakfast (more like brunch).
I used plain old corn meal and made some super creamy polenta.
4 cups water brought to a boil. Stir in 1 up corn meal and reduce heat to low. Stir well until it begins to thicken. Cover and cook on low for 30 minutes. Stirring well every 10 minutes. At about the 25 minute mark, pour in a little cream, add a couple tbsp butter, a handful of parmesan cheese and some salt & pepper. I also added a couple shakes of cayenne pepper and a little parsley too. Turn off heat and cover to keep warm.

I fried 3 oysters, poached an egg and put all of that on top of some polenta.
Topped that with some chopped green onion, a little bit of tarragon and some diced tomato.
After this picture was taken, I used that tabasco too.

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Lunch – mid afternoon. This was my favorite dish of the day. This is the reason I bought the oysters originally.

I fried 3 oysters, put some butter lettuce on a plate, topped that with an oyster per leaf. Then I used the chive oil I made a few days ago (blanch 2 bundles of chives, tossin a blender with 1/2 cup good oil – olive or canola, blend and strain) and squeezed some on the oyster, topped that with some lemon creme fraiche (add a little fresh lemon juice to a some creme fraiche – that’s it), topped it off with a little caviar, a squeeze of lemon and a touch of dill.

OMG THIS WAS SO GOOD!!!!  I served this dish at a wine tasting lunch a few weeks later and ….. It was a hit!

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Dish #3 was very simple. I mixed up some honey dijon vinaigrette. I was kind of winging it….
1/2 cup olive oil
1/2 tbsp dijon mustard
1/2 tbsp whole grain mustard
2 tbsp white wine vinegar
1 tbsp balsamic vinegar
1/2 tbsp GOOD honey
Salt
Pepper
Garlic powder

Put all but the seasonings in a bowl and whisk until well blended. Taste and then add the salt, pepper and garlic to taste. If I had been using a blender, I’d have used a garlic clove but I wasn’t so I didn’t.

I bought pre-made kale salad and dressed it with my dressing then topped with 2 oysters and a little parmesan and cracked pepper.

VERY GOOD!!

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Last but certainly not least – Oyster Sliders.

This was was as easy as making any other sandwich.

Once again, I cooked some oysters (I really did fry oysters 4 times in one day. I wanted them hot)

I had some “slider buns” so I buttered a couple and added a little garlic powder and popped in the oven, under the broiler (preheated). Keep an eye on them, they burn FAST.

Then I layered the warm toasted buns with butter lettuce, tomato, onion, and an oyster. Then I used the lemon creme fraiche and chive oil from earlier and a few days ago and drizzled them over the oysters. A little squeeze of lemon and a touch of dill is nice too.

Good with well chilled Sauvignon Blanc or a beer! (all of the dishes are. I drank bubbles – I already had it chilled)
Grab some oyester and have a little fun!

Cheers,

The Sassy Kitchen

 

 

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