Oysters Three Ways: Raw, Fried and Baked

By Marge Perry & David Bonom
You can make and serve any one of these preparations on its own, or combine all three in one impressive, fabulous first course. We like to serve the fried oysters over a bed of spinach, but they may also be served on any kind of leafy salad, or on their own on a plate.
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    INGREDIENTS

    • All Purpose Flour
    • bacon
    • Baked:
    • Chopped fresh parsley
    • Dijon Mustard
    • drained capers
    • Dry White Wine
    • finely chopped shallots
    • fresh lemon juice
    • fresh lime juice
    • Fried:
    • garlic clove
    • garlic power
    • Grated parmesan cheese
    • ground black pepper
    • ground cumin
    • kosher salt
    • Mayonnaise
    • olive oil
    • oysters
    • Paprika
    • Raw:
    • Salt
    • seasoned rice vinegar
    • sriracha sauce
    • Tabasco sauce

    DIRECTIONS

    1. For the raw oysters, combine the lime juice, rice vinegar, shallots and sriracha sauce. Shuck the oysters and discard the top shell. Nestle the oysters, in their shells, in a bed of Kosher salt to keep them from tipping over. Refrigerate until ready to serve.
    2. For the fried oysters, combine the mayonnaise, parsley, capers, mustard, lemon juice and Tabasco sauce in a bowl
    3. Preheat the oven to 500°F. Make a bed of Kosher salt on a small baking sheet.
    4. For the baked, heat a medium nonstick skillet over medium. Add the bacon and cook, stirring occasionally, until browned, about 6-7 minutes. Transfer bacon with a slotted spoon to a plate covered with paper towel
    5. While the baked oyster cook finish the fried. Heat the oil in a medium nonstick skillet over medium. Add the floured oysters and cook until lightly browned and heated through, about 1 1/2 minutes per side.
    6. To serve place two oysters of each type on to four serving plates. Garnish each plate with some of the sriracha mignonette and the remoulade sauce. Serve immediately.