Pan-Fried OystersThere are two tricks to making tender, juicy, succulent fried oysters: (1) They should be pan-fried in butter, not deep-fried; (2) they must not be overcooked. Allowing the breaded oysters to rest in the fridge for several hours before frying firms them up slightly, making them easier to handle when frying.
- 48 medium to large shucked oysters (about four 8-ounce containers)
- 2 cups cornmeal
- 2 cups cracker meal
- 4 eggs
- 1/2 cup (1 stick) salted butter
- pimiento strips
- lemon wedges
- Spicy Tartar Sauce
Cooking DirectionsIn a medium-size bowl, whisk together the cornmeal and cracker meal until well combined. In a separate bowl, lightly beat the eggs. Dip each oyster in the egg, and then dredge in the cornmeal mixture. Place the coated oysters on a large platter and cover them with whatever cornmeal mixture remains after dredging. Lightly cover with plastic wrap and refrig- erate for at least 1 and up to 4 hours.
Remove the oysters from the refrigerator and let stand at room temperature for 15 minutes. Melt the butter in a large frying pan over medium heat. (Do not allow it to brown.) Pluck the oysters from the meal and place them in the pan, raising heat to medium-high. Fry them, turning once, until just done, about 2 minutes per side for large oysters. Arrange on individual plates (4 oysters per plate), garnish with pimiento strips, and serve immediately with lemon wedges and a dollop of Spicy Tartar Sauce.