blackened oysters recipe - Shoalwater Restaurant

shoalwater restaurant on the Long Beach WA Peninsula

Shoalwater Restaurant
Blackened Pan-Fried Oysters

The secret to these oysters is to Keep It Simple!

1. Use the freshest oyster you can find.

2. Don’t crowd the oysters in the pan. Each one needs it’s own elbow room.

3. Make sure there is plenty of hot oil (they are pan-FRIED not pan-sauted!) This way the oysters cook quickly, stay crispy on the outside and plump and juicy on the inside.

48 extra small oysters, shucked
Flour and Cajun "Magic Dust" for dredging
Canola oil for frying

Blend "Magic Dust" into flour to taste…start with a small amount and add until you’ve got the degree of heat that you prefer. You can always add more!

Dredge the oysters, one at a time, in flour-magic dust mixture. Shake off the excess flour and place on a large tray. Allow to sit while heating the oil.

Heat a large saute pan containing 2/3 cup of canola oil, or enough oil to fill the pan about _ inch deep. Heat the oil until almost smoking.

Carefully place about 1 dozen oysters in the pan – don’t crowd them. They shouldn’t touch each other. Saute them until they begin to ruffle and brown at the edges. Turn them and cook until equally golden-brown on the other side. Remove to a tray covered in paper towels to drain. Continue cooking the rest of the oysters in the same fashion.

SERVE: serve with your favorite tartar sauce AND with a Creole tartar sauce, and fresh lemon slices. We make our dips by adding our "Magic Dust" to our tartar sauce until we’ve got lots of flavor and just enough heat to bring a sweat to your brow!

(Serves 4)

Fine Dining on the Long Beach WA Peninsula

Corner of Columbia (River) and Pacific (Ocean)
45th & Pacific Highway, P.O. Box A
Seaview, WA 98644
(360) 642-4142 • info@shoalwater.com

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