Yield: Serves 6.
Fried oysters can be tricky to make, because they so easily overcook and toughen, but Betty's are delicate and golden brown, and her secret is frying them in olive oil. Also, after rinsing the oysters, she returns them to their liquid for a while to "get them back into their own environment."
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- 2 dozen fresh oysters
- 1/2 cup olive oil
- 1 cup flour Black pepper to taste
- Lemon wedges
- Mayonnaise or tartar sauce