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