Potato Crusted Oysters
Source of Recipe
Open Kitchen
Recipe Introduction
(Crisp and crunchy - these oysters are a delight.)
6 large oysters
1 egg
1 Tbsp. water
1/2 C all-purpose flour
1/2 C instant mashed potato flakes
4 Tbsp. butter
Carefully shuck the oysters, remove the meat, and discard the upper shells. Reserve the lower shells with their cup-shaped indentations. Pat the oysters dry on paper towels.
Beat together the egg and the water. Dredge the oysters first in the flour, then in the egg mixture, and finally in the potato flakes. In a nonstick saute pan, heat the butter until it is sizzling. Quickly add the oysters and brown them first on one side, then the other. Remove them from the pan, and place them on a paper towel for a moment. Transfer the oysters to their shells and serve immediately.
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