| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Vegetables | Seafood | 4 | Servings | |
INGREDIENTS
| 20 | oz | Shucked medium oysters |
| 2/3 | c | All-purpose flour |
| 2/3 | c | Saltine cracker crumbs |
| 1 | ts | Black pepper |
| 2 | Eggs | |
| 2 | tb | Dijon mustard |
| Vegetable oil | ||
| 1 | Pan alder smoking chips | |
| Tarter sauce or bottled | ||
| Honey mustard dressing |
INSTRUCTIONS
Rinse oysters and drop into boiling water. Bring to a boil again and boil for 3 minutes. Rinse again in cold water and smoke for 45 minutes. While oysters are smoking whisk egg with mustard in a small bowl. Combine cracker crumbs, pepper and flour in a pie plate. When the oysters have finished smoking roll them in the flour/cracker mixture and set on a plate. Next dip the oysters in the egg/mustard mixture and roll in the flour/cracker mixture again and return to the plate. Pour a film of oil into a 12 inch skillet and heat over medium-high heat until a cube of bread is golden in 20 seconds. Add oysters to pan (it's OK to crowd oysters, but don't overlap) and cook until golden on bottom, about 2 minutes. Turn and brown other side, about 2 minutes. Serve with lemon wedges and bottled honey mustard dressing or tarter sauce. Note: Very good.
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