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Open an oyster—Hold the oyster in
your hand with the cup-shaped part downwards, the pointed hinge end nearest you. Slip your knife into the join between the lid and the cup. You
may have to twist it a little to get access, but be careful not to grind too hard as you'll get flaky bits of shell in the oyster. Once your
knife blade is in, slide it down towards the hinge and cut the hinge. The oyster will then open.
Shucked oysters arrive in jars and stay fresh for about 14 days. Enjoy them grilled, fried, or in oyster fritters.
|48 medium oysters
1/2 cup cornmeal
4 cups canola oil for
4 cups all-purpose flour
1 cup cracker meal
1 tablespoon sea salt
Scrub the oysters and place them in a large
bowl. Make sure to discard all broken shells or oysters that won't close. Fill the bowl with enough cold water to cover the oysters. Shake in
the cornmeal and stir. Let the oysters sit for 3-6 hours, to let them purge any sand. Remove the oysters from the water and rinse thoroughly.
Shuck the oysters. Combine the flour and cracker meal and dredge the oysters in the mixture. Let the oysters sit,
refrigerated, for 20 minutes.
Heat the oil to 350 degrees. Fry the oysters until crispy, about 3 minutes. Transfer the fried oysters to a paper
towel lined plate. Sprinkle with sea salt and serve hot with spicy seafood sauce.
Yield: 6-8 servings
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