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What's for Lunch?

Fried Osyters Are Good Eatin'

Oysters

 

Not too long ago I made a day trip to the shore just for a plate of fried seafood. Sometimes it's just like that. You have to satisfy the craving. We love the Crab Shack in Emerald Isle. It's nothing fancy but it's got bay views and plates of juicy, perfectly fried oysters, shrimp, scallops and clam strips. The plates are mounded high with quality home cooking and, unless you're greedy, are ample for two. We still can't resist ordering a plate apiece. For those times when you can't get to the shore, you can always pan-fry your own oysters at home. Now that the weather is beginning to cool down at night, we think a plate of oysters sounds just right. 

 

Pan-fried Oysters

1 pint medium oysters, drained

1/2 cup flour

1/2 cup corn meal

3 tablespoons chopped parsley

3 cloves minced garlic

2 tablespoons oil

2 tablespoons butter

lemon juice

Mix dry ingredients, minced garlic and chopped parsley. Dredge oysters in mixture and let sit on paper 5 minutes. Heat oil and butter until sizzling hot. Add oysters. Brown lightly 30-40 seconds on each side. Serve immediately with lemon juice or tartar sauce.

Serves 2

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