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Potato Crusted Oysters
submitted by: Paulette Kenyon

 

This recipe is from the book "Open Kitchen - A Chef's Day at The Inn at Bay Fortune" (a restaurant on Prince Edward Island) - by Michael Smith and retails for $19.95. This is an easy recipe for oysters from this book

(Crisp and crunchy - these oysters are a delight.)

6 large oysters
1 egg
1 Tbsp. water
1/2 C all-purpose flour
1/2 C instant mashed potato flakes
4 Tbsp. butter

Carefully shuck the oysters, remove the meat, and discard the upper shells. Reserve the lower shells with their cup-shaped indentations. Pat the oysters dry on paper towels.

Beat together the egg and the water. Dredge the oysters first in the flour, then in the egg mixture, and finally in the potato flakes. In a nonstick saute pan, heat the butter until it is sizzling. Quickly add the oysters and brown them first on one side, then the other. Remove them from the pan, and place them on a paper towel for a moment. Transfer the oysters to their shells and serve immediately.

Chef's Hints: If you don't have an oyster knife, a can opener or a heavy screwdriver can be used to open an oyster. Protect the hand holding the oyster with a heavy glove in case the tool slips. It is important to fry the oysters quickly: the frying should just crisp the coating while only warming the oyster within. In our kitchen, it takes no more than 30-40 seconds to execute this method. Use a saute pan that is big enough so that the oysters are not crowded, but not so big that they are lost.

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