Pan Fried Oysters Dinner
Yaquina Bay Oysters are the taste of Newport! They are grown and harvested daily at Oregon Oyster Farm just 7 miles from Local Ocean in Yaquina Bay. These oysters are the fattest, creamiest, zestiest oyster with flavors of cucumber and melon rind. In the winter months you can enjoy these oysters raw in the half shell or as a shooter. In the summer months when water temperatures are higher, they must be cooked. We like to pan fry them and feature them as an entrée, in a salad, or as an appetizer. You can even grill them up!
TIME: 30 minutes
MAKES: 8 oysters per person
FROM YOUR PANTRY
1-2 tbsp oil for cooking
Salt + pepper for seasoning
IN THE KIT
Yaquina Bay Oysters
Breading Mix
Egg Wash
Fennel Slaw Mix
White Balsamic Vinaigrette
Tartar Sauce
Lemon
French Fries
STEPS
Cook the fries: Pre-heat oven to 450 degrees. Toss the fries in a little cooking oil and spread them out on a thin baking pan in a single layer. Use multiple baking pans if necessary. When oven is ready, bake fries for 15 minutes. Stir well, then bake another 10-15 minutes until crispy and golden
While fries are baking, prep the following:
Dress fennel slaw with white balsamic vinaigrette. Shake dressing lightly before using. Season to taste with salt & fresh ground pepper.
Cut lemon wedges by cutting in half lengthwise, then each half into thirds again lengthwise.
Season the breading with salt and pepper.
Bread the oysters: prepare a two-step breading station – egg wash, then breading. Working with each portion individually, dip the oysters into the egg wash, coating completely (if you are using a shallow container, you may need to turn it over to coat). Drain excess liquid for a moment, then place in the panko breading. Coat thoroughly, gently pressing extra breadcrumbs in as necessary. Set aside breaded portions.
Heat an electric griddle or large frying pan over medium-high heat. When it is hot, add cooking oil (at the restaurant, we use a mix of olive & canola oils and combine it with clarified butter+). When oil is hot but not smoking, add breaded oysters to the pan. Cook for 2-3 minutes until golden + crispy, then flip, repeating on the other side. Remove from pan and place on paper towels to drain excess oil.
To serve: divide fries, oysters, slaw, tartar sauce, and lemon. Enjoy!
Local Ocean Tip: Clarified Butter
At the restaurant, we use a mix of olive & canola oils and combine it with clarified butter - this gives us a higher smoke point than straight butter, giving us the flavor while being able to cook at a higher heat and get more golden crispy color!
To make clarified butter, heat butter over medium heat until it turns to liquid. Strain off the milky foam from the top, then drain slowly, keeping the white solids separate from the golden liquid. Discard the solids. We use a 50/50 mix of clarified butter & oil.
