Pan Fried Oysters

Is it an ‘old wives tale’ about the safety of picking and eating oysters only in months with an ‘R’?

Perhaps that was the rule of thumb in the days before nearly instant communication and information. I know that is what my parents taught me, so I’ve always used it a general guide.

My family and I enjoy oyster picking. We gather buckets, hammers, gloves – and our fishing licenses of course, and head out in the boat, on a falling tide. After anchoring in a bay, we lower the dinghy, load our equipment and row ashore. Sometimes we are lucky enough to see wildlife such as bears, eagles and deer.

The rocks are covered in masses of sharp oysters, shells jutting up ready to slice open an unsure foot or misplaced hand. A hammer is ideal for knocking the oysters off the rocks or separating the clumps. We fill our buckets with our limit and head home, where the ‘guys’ usually shuck the oysters.

I wash them under cold running water to remove bits of shell and to squeeze the pearls out of the meat.

To prepare the oysters for dinner, I mix 2 eggs with 1/4 cup of milk, salt and pepper, then dip each oyster in the mixture before rolling in cracker crumbs. I always use saltines, finely crushed. I fry them in oil until golden brown with crispy edges. Everyone LOVES them – for the taste and for the fact we’ve all worked together to supply and create such a delicacy! Gulf oysters truly are the Gems of the Sea!

Each summer we hear of people becoming sick after eating raw oysters. Vibrio Vulnificus may be deadly to at-risk consumers, such as people with diabetes, liver disease, cancer, stomach disorders or any illness or medical condition which weakens the body’s immune system.

BeOysterAware.com is a very informative site which gives a great deal of information on the consumption of oysters, recipes, the risks and the treatment for illness. Don’t guess – be sure, be safe, be smart and be informed before eating oysters.