It was about 24 degrees this morning when I went out to get the morning papers. I made some
I love Fried Oysters, just haven’t had them in a while though. Every time I have Oysters it reminds
me of a small restaurant in downtown Cincinnati called the Washington Platform. Their speciality, Fried Oysters and Dirty Rice! It’s just an incredible dish, the best Fried Oysters I've ever had! So anyway to prepare my Fried Oysters I’ll need; 12 large-medium Oysters (shucked), 1 Egg beaten or 1/4 cup egg Beater’s, 1 cup Progresso Italian Style Bread Crumbs, Smoked Paprika, Garlic Powder, McCormick Grinder Sea Salt and Peppercorn Medley (to taste), 2 to 3 tablespoons Extra Virgin Olive Oil. Lemon Wedges, Frank's Hot Sauce, Seafood Cocktail Sauce, Louisiana Remoulade Sauce are all optional.
Then to prepare them; Place the shucked oysters in a colander to drain. Season them with Sea Salt
and Peppercorn. Then dip the oysters in beaten eggs, and then in bread crumbs seasoned with Paprika and Garlic Powder (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the bread crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake. Heat oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with Cocktail Sauce and Frank's Hot sauce. I don’t know why I don’t have these more often! They’re delicious, golden brown, and with an incredible fresh flavor.
For a side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy.
For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. There is White and Golden Hominy, my favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish! Then I also heated up a can of Del Monte Cut Green Beans and Potatoes. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.
Pan-Fried Oysters Recipe:
Ingredients:
12 large-medium Oysters, shucked
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Progresso Italian Style Bread Crumbs
Smoked Paprika
Garlic Powder
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Virgin Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional
Preparation:
Place shucked oysters in a colander to drain.
1 – Season Oysters with sea Salt and Peppercorn. Dip drained oysters in beaten eggs, shake off excess, and then in bread crumbs seasoned with Paprika and Garlic Powder (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
2 – Heat oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.
3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.
Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.
Makes 2 servings.
Kellum Brand Oysters
Kellum Brand Oysters are offered as both live in the shell product as well as fresh and frozen shucked oysters. Oysters are offered from our boats on the east coast. Our premium product comes from oyster shell stock grown on our company owned oyster beds in the Middle Peninsula Chesapeake Bay. These beds allow us to offer a quality east coast product year round. Click here to view prices and sizes available. (link to product cost sheet or sales cart)
Oysters: Crassostrea virginica
Market Forms: Live in shell, fresh shucked (in pints, quarts or gallons), frozen (breaded and unbreaded).
Size: Market size is approximately 3 inches for oysters in the shell. Shucked oysters are designated according to size ranging from the largest “counts” to “small”.
Small – over 500 meats/gallon
Standard – 301 to 500 meats/gallon
Select – 211 to 300 meats/gallon
Extra select – 160 to 210 meats/gallon
Count – under 160 meats/gallon
Taste/Texture: Plump, delicate, tender, slightly salty
Seasonality: Available year round
Nutritional Value:
60 calories (100 grams, 3.5 oz.)
7.1% Protein
2.5% Fat
.44% Omega-3
Substitutability: Nothing else tastes quite like Crassostrea virginica, so named because biologists first identified it on Virginia’s shores. In fact, blind taste comparisons with its Pacific cousin, the Eastern oyster was voted best tasting by 85% of those polled.
Habitat: Oysters grow best is estuarine waters of moderate temperature and salinity with abundant plankton for food. This description best fits the Chesapeake Bay and its major tributaries which are responsible for high yields if this shellfish.
Folklore: Productive females can discharge or spawn up to 115 million eggs at one time. Of course, it’s often unclear, until the music stops, who the females are, as oysters switch sexual characteristics for the first few years of life before settling in to become one or the other. Fertilized oyster “larvae” swim and float for several weeks before settling on a hard surface such as oyster shell, rock or piling, a process called spatfall.
Harvesting: Oysters are traditionally harvested in Virginia by hand tonging and the more up-to-date (i.e., mechanized) patent tonging and dredging.
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