12/28/10
This was a mid-week meal, so I enlisted Dean’s help with it. He loves oysters, so I convinced him to go to the Waterfront Fish Market (where I have never purchased anything that was anything but excellent!) and get a jar of Washington oysters – we’re too lazy to shuck them, and it’s so convenient to get them in the jar. He even cooked them for me!
Menu
Fried oysters (Willapa Bay, by way of the Waterfront Fish Market, Everett)
Baked potato (Washington), topped with butter (Golden Glen Creamery, Bow)
Corn (organic, our garden by way of the freezer)
Green Beans (organic, our garden by way of the freezer)
Fried Oysters
Serves 2
Make bread crumbs from local whole wheat bread by pulverizing 2 pieces toasted bread in the food processor or blender, place in a small bowl
1 egg, beaten, in a small bowl
1 jar oysters, drained and patted dry
oil for frying
Dip oyster into beaten egg and then roll in bread crumbs, set aside on a plate until you have breaded all of them. Heat oil over medium heat, and fry oysters about 2 minutes on each side. Remove from pan and drain on paper towels. Serve immediately.
Not local:
Oil, salt, pepper
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