I have a craving for an oyster dish I used to get at Elliott’s (Seattle). But I no longer live near the coast (now on the west slope of the Sierra Nevada), and because of this I buy all my seafood frozen… but you can’t freeze oysters, right?
The seafood counter at the local Safeway sometimes have what they call “BBQ shell Farmed fresh”, but they look pretty awful. Very rarely do they have live Pacific oysters (I mean very rarely).
So for those of you that don’t live near the coast, what do you do for fresh oysters?
Here is the recipe for the dish I have been craving:
1 cup flour
2 tsp. kosher or good quality sea salt
1/2 tsp. black pepper, freshly cracked
3/4 cup oil
36 extra-small oysters
3/4 cup Jack Daniel’s Sauce (see below)
Mix flour, salt and pepper together. Heat cooking oil until very hot in a flat sauté pan. Dredge oysters in seasoned flour, shaking off any excess, and place in the hot oil.
Cook oysters until edges start to curl. Flip the oysters over and continue to cook until crispy and golden brown. Remove from heat and drain. Serve immediately with warm Jack Daniel’s Sauce.
JACK DANIEL’S SAUCE
Makes: 1 cup
Cook time: 5 minutes
1/4 cup Dijon mustard
1 1/2 tbsp. soy sauce
1/4 cup Jack Daniel’s whiskey
2 tsp. Worcestershire sauce
1/3 cup brown sugar
Blend together all ingredients in a saucepan and heat until the sugar has melted. Serve warm.
– Chef Jeremy Anderson, Elliott’s Oyster House