Deep South Browned Oysters
Posted by Taylor Shellfish
In this old southern recipe, a brown roux is added to cooked oyster juices to make a fantastic, yet simple topping for sauteed oysters. Serve with coleslaw and garlic bread.
Recommended wines: Chardonnay, Pinot Gris, Chenin Blanc, Semillon aged Sur Lie.
- 32 extra small or small oysters, shucked and drained or small pre-shucked oysters
- 4 tablespoons butter
- 1-1 1/2 tablespoons all-purpose flour
- Juice of one lemon
- Salt and pepper to taste
- 1 teaspoon Worcestershire sauce
- Dash of hot red pepper sauce, to taste
- Heat two tablespoons of the butter in a heavy skillet over medium-high heat.
- Dredge the oysters in flour, shaking to dislodge extra flour.
- Brown the oysters in the butter, turning until golden brown on both sides, about 2 to 3 minutes per side.
- Remove oysters from the pan with a slotted spoon or tongs and set oysters in a warmed serving dish and cover to keep warm.
- Strain the frying liquid through a sieve and reserve.
- Wipe the skillet clean with a paper towel.
- Melt the remaining two tablespoons of butter over medium heat. Add the flour, stirring constantly, until it is incorporated and the mixture turns golden brown, about 5-8 minutes.
- Gradually whisk in the oyster-frying liquid and simmer until liquid is incorporated.
- Remove the sauce from the heat. Add the lemon juice and Worcestershire sauce, then season to taste with salt, pepper, and hot pepper sauce.
- Pour the sauce over the cooked oysters. Serve at once!
Recipe courtesy of The Joy of Oysters, by Lori McKean & Bill Whitbeck