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."
2 dozen fresh oysters
1/2 cup olive oil
1 cup flour Black pepper to taste
Mayonnaise or tartar sauce
Shuck oysters, saving all juice. Rinse oysters to get out any pieces of shell. Strain juice and return oysters to juice until ready to fry. Cover bottom of skillet with about 1/4 inch of olive oil and heat to very hot. Gently pat oysters dry between paper towels and shake in paper bag with flour and pepper to taste. Fry in hot olive oil until golden. Drain on brown paper and serve hot with lemon wedges and mayonnaise or tartar sauce.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.