RECIPES

Ingredients:

• 2 dozen shucked Alaska oysters, drained
  

• 2 quarts oil for deep frying
  

• ½ cup all-purpose flour
  

• 1 teaspoon salt
  

• ½ teaspoon ground black pepper
  

• 2 large eggs, lightly beaten
  

• ¾ cup fine bread crumbs

Step 1:
Heat oil in a deep fryer to 375 degrees F 

Step 2:
Set up your dredging stations. 

Combine flour, salt, and pepper in a shallow bowl. Place eggs in another bowl. Place bread crumbs in a third bowl.

Step 3:
Dredge oysters in flour mixture, then dip in egg and roll in bread crumbs to coat thoroughly.

Step 4:
Cook oysters, 5-6 at a time, in hot oil until golden brown, about 2 minutes. Drain on a paper towel-lined plate. They should be light and crispy.  Serve hot. 

Pro tip:
Make your own dipping sauce or add fried oysters to french bread and create your own Po’ Boy sandwich with lettuce, tomatoes, pickles, and mayonnaise or remoulade sauce

Spicy Remoulade Sauce for Fried Oyster Dipping or Po’ Boy Sandwiches

Ingredients

• ½ cup mayonnaise

• 3 Tbsp. spicy brown mustard

• 2 Tbsp. ketchup (optional, for color and sweetness)

• 1 tsp. minced garlic

• 1 tsp. Worcestershire sauce

• 1 tsp. grated horseradish

• 1 Tbsp. fresh lemon juice

• 1 Tbsp. chopped fresh parsley (optional)

• ½ tsp. paprika (preferably hot or smoked)

• ¼ tsp. cayenne pepper (or to taste)

• Salt and black pepper to taste 

Step 1:
Combine all ingredients in a small bowl and whisk or blend until well combined and smooth. Refrigerate until ready to serve with hot fried Alaska oysters.

By Jakolof Bay Oyster Co.

Ingredients

• 1-2 shallots, finely chopped
• 1/3 cup white balsamic vinegar
• 2/3 cup white vinegar
• Cracked pepper

Instructions

Combine vinegars. Add finely chopped shallots and cracked pepper. Make 30–60 minutes before serving for that fresh, crisp bite—beyond that, shallots pickle and lose their magic.

Serve in a side dish with a small spoon, letting guests add just before eating. The acid alters the oyster’s texture, so tableside service preserves its ocean-fresh character while the bright tang contrasts beautifully with the oyster’s creamy, briny flavor

By Alaska Shellfish Farms

Ingredients

• 2 dozen live Alaska Oysters
• Green onions, minced including green tops
• 2 pieces of thick sliced bacon cooked and finely chopped
• 1⁄4-1⁄2 cup panko breadcrumbs
• 1⁄4 cup freshly grated parmesan cheese
• 1 teaspoon paprika (optional)

Instructions

Preheat oven to 375 degrees F.

Cover a rimmed baking sheet with

aluminum foil. Shuck the oysters,

place them cup down on the baking

sheet. Sprinkle each oyster with the

breadcrumbs, bacon, green onions,

parmesan, and a dash of paprika.

Bake the oysters until liquor bubbles

and tops are lightly browned for 8-10

minutes. Serve with freshly sliced

lemon and or hot sauce.

By Tommaso Shellfish

Compound butter is simply butter mixed with various herbs and seasonings. Fiddleheads taste like asparagus and are a special spring foraged treat!

Ingredients:

• 2 dozen fresh Alaskan oysters

• 1/2 - 1 cup fiddlehead ferns, cleaned and trimmed

• 1 cup unsalted butter, softened to room temperature

• 2 cloves garlic, minced

• 1 tbsp fresh parsley, chopped

• 1 tbsp fresh chives, chopped (optional)

• 1 tbsp lemon juice

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4 cup grated Parmesan cheese, breadcrumbs (optional, for topping)

Prepare the Fiddleheads

1. Clean the fiddleheads thoroughly under cold water, trim tough parts and rub off any brown scales 

2. Boil them in a large pot of salted, rapidly boiling water for at least 15 minutes to ensure safety and tenderness. (Do not eat raw or undercooked fiddleheads).

3. Drain the fiddleheads and immediately transfer them to an ice bath to stop the cooking process and preserve their bright green color. Pat dry with paper towels. 

Make the Compound Butter 

1. Combine the softened butter, blanched fiddleheads, minced garlic, parsley, chives, lemon juice, salt, and pepper in a food processor or a medium bowl.

2. Pulse or stir the mixture until all ingredients are well combined and the fiddleheads are finely chopped within the butter

3. Refrigerate it until it’s firm (about an hour), store
   
   

Prepare the Oysters 

1. Preheat your grill to medium-high heat (around 400°F to 475°F).

2. Shuck the oysters, keeping the meat and as much of their natural liquid ("liquor") as possible in the deep, cupped half of the shell.

3. Carefully run an oyster knife or a small spoon underneath the oyster meat to release it from its bottom shell

Grill the Oysters

1. Arrange the shucked oysters on your grill, making sure they sit level so the juices and butter don't spill out. You can use crumpled aluminum foil on a baking sheet to create a stable base if needed.

2. Spoon about 1 teaspoon of the compound butter mixture on top of each oyster.

3. Close the grill lid and cook for about 3 to 5 minutes, or until the liquid and butter mixture is vigorously bubbling and the edges of the oyster meat begin to curl. Try not to overcook! 

4. Sprinkle the Parmesan cheese over the bubbling butter during the last minute of grilling until melted and golden brown or add breadcrumbs for a little crunch!