Yes.
We're having more oysters.
One must strike while the iron's hot.
We have a window of opportunity for oysters
- the months that have "r's" -
but we don't count September.
That's still a little too early for them.
So we feast on them when we can.
And feast we do.
Tonight's oysters are fried
and served with three different sauces:
my Pineapple Mango Habanero Salsa,
the squiggle on the left,
Rosie's Pig Shack Sauce
(her quite accurate rendition of Boar & Castle),
her squiggle in the middle
and Mr. Hawthorne's Lemon Sriracha Aioli,
the barely visible pool of sauce on the right.
As usual,
we have company in the kitchen.
They seem quite comfortable.
Jonquils and hyacinths from my garden
adorn my counter.
After you shuck your oysters
leave them in the erster likker.
Dredge the oysters individually
in a mixture of 3 parts flour, 1 part fine cornmeal,
and Old Bay seasoning.
Or use your own flour mixture.
Sometimes we use a mixture of
flour and semolina flour.
And of course you could use your own seasonings.
Into 350 - 375 degree oil.
Maybe 45 - 60 seconds.
Touch with the spatula.
If they feel crispy,
take them out.
Drain on paper towels.
Oooooh!
Lookie! Lookie!
Rosie got a little crabbie!!
This is a delicacy.
Too bad I have to shoot this under indoor lighting.
It would be so much prettier under natural light.
Hey, Zzzadig?
We need to talk.
Don't you have a friend traveling
from the Outer Banks to your area some time soon?
I'll send you a cooler care package.
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