Fried oysters

Oyster Cove, where we live, is a really beautiful place. It's quiet and beautiful down on the water and there are thousands of feral Pacific oysters sitting on the rocks just waiting to be harvested. Surprisingly, hardly anyone eats them. I think if we lived in Asia or in southern Europe, all of the oysters would have been picked off by now.
We like eating them raw with a bottle of hot sauce in one hand and a beer or margharita in the other right there on the shore. Some people who don't like them raw might like to try this method of cooking.

Take shucked and rinsed oysters and drain them well. Soak them in a mix of beaten egg thinned with a dash of milk. "Crumb" them in medium or coarse polenta (corn meal) and fry them in hot oil (we use olive) for about 1 minute.


They are really good served with homemade mayo (egg, olive oil, dijon mustard, salt and homegrown Meyer lemon) and a green salad (Cos, green oak and mignonette) dressed with olive oil and sherry vinegar.

Of course, a nice, cold, home-brewed Pilsener washes it all down just fine.