Smoke-Fried Oysters

Course : Seafoods
Serves: 4
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20 ounces shucked medium oysters
2/3 cup all-purpose flour
2/3 cup saltine cracker crumbs
1 teaspoon black pepper
2 large eggs
2 tablespoons Dijon mustard
1 Cup vegetable oil
1 package pan alder smoking chips
1 bottle tarter sauce or bottled honey mustard dressing

Preparation / Directions:

Rinse oysters and drop into boiling water. Bring to a boil again and boil for 3 minutes. Rinse again in cold water and smoke for 45 minutes. While oysters are smoking whisk egg with mustard in a small bowl. Combine cracker crumbs, pepper and flour in a pie plate. When the oysters have finished smoking roll them in the flour/cracker mixture and set on a plate. Next dip the oysters in the egg/mustard mixture and roll in the flour/cracker mixture again and return to the plate. Pour a film of oil into a 12 inch skillet and heat over medium-high heat until a cube of bread is golden in 20 seconds. Add oysters to pan (it's OK to crowd oysters, but don't overlap) and cook until golden on bottom, about 2 minutes. Turn and brown other side, about 2 minutes. Serve with lemon wedges and bottled honey mustard dressing or tarter sauc

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