Take your oysters and shuck (open) them. Take your time with this – a successful shucking session is one where you have all the digits you started with still attached to your limbs.
We added a few extra because 6 oysters each didn’t seem enough, so our dozen was more like 18 oysters when we were done. Paddy the shucker has a great video on how to open an oyster if you need a few points.
Drain the juices out of your oysters and make sure that they are no longer attached to either the top or the bottom shells. This is the abductor muscle that you have cut clean of the shell.
Break one egg on to a plate and mix it up with a fork. Dip your oysters in to the mixture. This gives your breadcrumbs something to stick to.
Use another plate to layout your breadcrumbs. Bread your oysters and make sure you give them a good coating.
Leave your breaded oysters to rest for 30 minutes or so. This time gives the oysters a chance to dry off and you time to deal with the family emergency at hand.
In order to have fried oysters you have got to fry them. So put a splash of Donegal Rapeseed Oil on a hot pan. The just need to be flash fried, so once the breadcrumbs are browned on both sides get them off the pan, on to a plate and served up.
We enjoyed them with some pesto, mango chutney, mayonnaise, ketchup and sweet chilli dips. The only problem was we could have eaten another 18 each; there is a real taste of more off this dish.
1 dozen Achill Oysters
3 handfuls of breadcrumbs
Salt and Pepper
Ocean fresh & ready for the kitchen