The world is my oyster...

In November I like to do a little something...for myself.  November can be a very gray, cold and damp month in Toronto and in most northern States, so I like to have a small indulgence before the whirl-wind of holiday gift giving and good deeds is in full swing.  I had the good fortune of attending the Toronto Gourmet Food and Wine Expo last week and I came across many great ideas for indulgences.  I had a lovely time relaxing at the Food Network Canada Cooking Stage where Kevin Brauch from The Thirsty Traveler and Rodney Clark from Rodney's Oyster House did a demonstration of one of Rodney's favorite dishes, Pan Fried Oysters.  Both Kevin and Rodney were informative about oysters and the wine paring they had for us, but it was the hilariously entertaining banter, jokes and comments that kept the audience attentive and laughing through the whole demonstration (not to mention the alcohol!). 

I have been to Rodney's Oyster House a number of times and I religiously watch the Food Network and Kevin's show so this was a great treat for me to be able to see both of them live and interacting with the audience in a relaxed, non-scripted and easy way.  I was reminded that it had been a very long time since I had a plate of oysters on the half shell and an even longer time since I had them cooked or in a chowder.  I decided then that I would make it a point to indulge in some raw/cooked oysters this month and try to bring some of the excitement of the oyster bar into my home.  The following recipe, as demonstrated by Rodney, is very simple but makes you look like an oyster superstar and is a great one for entertaining a few friends.

Pan Fried Oysters, from Rodney at Rodney's Oyster House

Ingredients:

• 12 Medium sized oysters, Pacific Coast preferably
• 3 cups Japanese panko or breadcrumbs
• 1 cup all purpose flour
• 2 large eggs
• 1/4 cup of milk
• 1/4 cup clarified butter or olive oil for frying
• 1/8 tsp each of salt and fresh ground pepper

Preparation:

1. Open oysters with a shucking knife (or have your fishmonger do this at the store for you), remove oyster and scrub the bottom shell for later use.
2. Wash oysters under cold running water and discard shell fragments.
3. Arrange 3 bowls in order from left to right: 1st bowl - Mix flour with salt and pepper, 2nd bowl - Whisk eggs together with 1/4 cup of milk, 3rd bowl - Breadcrumbs
4. Taking 3 oysters at a time, dust the oysters in the seasoned flour (1st bowl).
5. Transfer oysters to the egg wash and roll the oysters in the eggs (2nd bowl).
6. Using slotted spoon, transfer oysters to the breadcrumbs (3rd bowl).  Coat the oysters in crumbs so that they are covered evenly.
7. Transfer breaded oysters to a plate.
8. Heat the oil/clarified butter over med-high heat in a cast iron pan.
9. Wait 15 seconds until the butter gets hot then gently place the oysters in the pan.
10. Cook until golden on one side then flip over and brown the other side.
11. Place cooked oysters on the oyster shells that were previously cleaned and serve with your favorite tartar sauce and a squeeze of lemon.

Make sure you pick up a nice crisp white wine or a dry bubbly with which to enjoy these and toast to yourself...because the world is your oyster!

 

Comments

[jennifer ramos]

All the food you've posted on here so far looks so yummy and i've had fun reading your blog so far, thanks! Read your email...!
Jen Ramos
'Earth Friendly DESIGNER Cards'
www.madebygirl.com