Now I know some of you Gallophile, oyster connoisseurs (Roger) are just going to shudder and perhaps mutter one or two shocked “ooh la’s”, when you read that I’ve had the Gaul to deep fry one of France’s most venerated oysters, the Gillardeau. Ooh la! They were so good!
What I really wanted was the #2 Gillardeau, larger and juicier, but they weren’t available today. I had to settle for #3s. Still, no complaints, these were superb. Make some homemade tartar sauce, a fresh salad, grab a bottle of Chablis and enjoy! We did.
Deep Fried Oysters
24 #3 or #2 Gillardeau oysters or whatever you can find
1/4 cup bread crumbs
1/2 cup flour
Season the oysters with the essence and set aside for 15 minutes. Mix the bread crumbs with the flour and dredge the oysters in a bowl or plastic bag. Fry in the peanut oil and serve with tartar sauce and a salad.
Wine suggestion: Chablis