Rebecca Charles and Deborah DiClementi
Recipe by Coastal Living October 2003

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Recipe Summary

Yield:
Makes 3 to 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Shuck oysters, reserving liquor; clean and reserve shells. Place oysters and liquor in a bowl; cover and chill until ready to fry.

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  • Pour oil to depth of 2 inches into a Dutch oven; heat to 350°. Combine flour and cracker meal in a large pie plate. Drain oysters; dredge in flour mixture. Fry oysters, in small batches, 5 minutes or until golden. Drain on paper towels; sprinkle with kosher salt.

  • Arrange reserved shells on a platter. Place a dollop of Pearl Tartar Sauce in center of each shell. Top with a fried oyster. Garnish, if desired.

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