In Season's fried oysters: 100 Favorite Dishes, No. 66

In Season oysters.jpg
Sasha Landskov
We wish these were always In Season!
Though scientists have disproved the notion that oysters may only be safely eaten in months with the letter "r" in their names (May, June, July, and August), it is true that the mollusks tend to posses their best qualities when water temperatures are colder.

Chef Don Saunders, whose restaurant emphasizes the use of seasonal ingredients at their peak, has been serving up fine plates of Pacific Northwest Quilcene oysters during these fleeting winter months.
In season oysters 2.jpg
Sasha Landskov
The oysters are don't look like much, lightly battered and served on thick slabs of fatty pork belly. But who needs pearls to feel rich with a combination like this? A smear of sharp mustard and shredded sweet-and-sour cabbage pretty up the plate and cut through the meaty unctuousness. We could eat these oysters every day--or at least before the warm weather arrives and they disappear.

In Season
5416 Penn Ave. S., Minneapolis

Hungry for more? The dishes in our countdown thus far are linked below:

No. 67: Cave Vin's steak frites
No. 68: Everest on Grand's cabbage and potatoes
No. 69: Christos's saganaki No. 70: Surly Coffee Bender
No. 71: Quang's bun tom xao
No. 72: YoYo Donuts' maple bacon doughnut
No. 73: Cupcake's mini cupcakes
No. 74: Willy D's ribs
No. 75: Salsa a la Salsa's Fried Chocolate Truffles
No. 76: Anodyne's Artichoke Melt
No. 77: Origami's steamed duck
No. 78: B.T. McElrath's Salty Dog bar
No. 79: Mozza Mia's house-made limoncello
No. 80: Salty Tart Bakery's pastry cream-filled brioche
No. 81: Little Szechuan's bamboo tips with chili sauce
No. 82: Oceanaire's Jumbo Lump Crab Cake
No. 83: Aperitif's Nonni's Meatballs
No. 84: Christos's Saganaki
No. 85: Seven Stars' Sesame Bagel
No. 86: Hell's Kitchen Lemon Ricotta Hotcakes
No. 87: Blackbird banh mi
No. 88: Tank Goodness chocolate chip cookies
No. 89: Sole Cafe's gal bee
No. 90: Porter & Frye's El Pelon
No. 91: Coffee News' fish and chips
No. 92: Bread & Chocolate's Fabulous Fudge Bar
No. 93: People's Organic Panna Cotta
No. 94: Sea Salt Eatery Crawdad Po' Boy
No. 95: Fuji Ya's Tofu Don
No. 96: Ike's Food and Cocktails The Weekender Bloody Mary
No. 97: Punch's Toto pizza
No. 98: Stockholm Pie Company's peanut butter fudge cream pie
No. 99: Dogwood Coffee Co.'s macchiato
No. 100: Al's Breakfast buttermilk pancakes

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Place shucked oysters in a colander to drain.

Dip drained oysters in beaten eggs, and then in bread crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the bread crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

Heat oil in frying pan to 370 degrees F. (or until quite hot). Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 3 to 4 minutes on each side (fry oyster until golden brown and edges are curled). Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.


Just curious: do the oysters come from Coastal Seafoods? Now that I know how fresh their seafood is, I want to track it down everywhere!


They do and they are available year round.

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