We spent our 4th of July at a friend’s house in Martha’s Vineyard.  It was a quintessential all-American time – dressing preppy, singing the national anthem, etc. etc. etc.   Our friend is a private chef, and an amazing one at that.  On the 4th our friends threw a 20+ person dinner party, which involved lots of incredibly fresh oysters from local waters.  In fact, it involved so many oysters, we couldn’t finish all of them.

What do you do with a bunch of amazing oysters the next day, when they aren’t so fresh anymore?  Fry ‘em!  I learned that even the nicest restaurants use canned oysters when they offer them fried, but a proper fried oyster is right out of the half shell – even if it isn’t the freshest thing anymore.  These oysters had a great flavor and texture, unlike any other fried oyster I’ve ever had.

Ingredients:
Oysters
Panko
Flour
Salt & Pepper
Egg

Preparation:
Lay out 3 bowls, one with beaten eggs, one with flour that’s been seasoned with salt & pepper, and one with the Panko crumbs.
Dip the oysters in the Flour bowl.  Then dip it in the egg.  Then dip it in the Panko.
Next, put the oyster in the frying pan on medium heat with a little canola oil. Fry the oyster on either side for about a minute and a half or until golden brown (3 minutes total per oyster).  Remove from heat and set on a paper towel to absorb some of the extra oil.  Sprinkle with some lemon juice and serve with some tartar sauce if you want.
Enjoy!!

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