July 1, 2011
I don't like too much messing around with my oysters. Give them to me raw on the half shell with an icy mignonette or a simple squeeze of lemon juice and I'll easily slurp down a dozen. But when we do cook them...oooh, these curry fried oysters make me forget all about mignonettes! Covered in a light curry-flavored tempura, then pan-fried until crispy these oysters are perfect on greens, in a po' boy sandwich, or served as an appetizer.
Click below for this easy and delicious recipe:
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Comments
July 1, 2011
Oh these look so so good, Sheri!
July 1, 2011
Nice combo of flavors! There aren't enough good oyster recipes out there.