10 Best Oyster Recipes
This rich oyster and bacon omelet, made famous during the California Gold Rush of the late 1800s, is still one of the easiest, most satisfying one-skillet meals. Hence why it remains a staple of brunch menus in the Bay Area all the way up to Placerville (formerly the eponymous Hangtown), and points farther east.
- Recipe: Hangtown Fry
Cajun Burger with Collard Greens and Fried Oysters
Imagine the tastiest, most gluttonous po-boy in New Orleans, one that samples from the entire menu: say, a little andouille, some roast beef debris, fried oysters, chow-chow, and even that side of stewed collards. Then put it all on a French bread hamburger bun. Yeah, that's what you have here. Surf and turf never tasted so good.
Fried-Oysters Benedict with Tasso Hollandaise
You know the formula: English muffin, poached egg, Canadian bacon, and some pastel yellow-hued hollandaise. Yawn. Spice up (literally!) your benedict game by subbing out the swine with fiery fried oysters and hollandaise injected with some hardwood-smoked punch courtesy of Cajun chopped tasso.
Murder Point Oysters with Apple Ginger Relish
Fisher's at Orange Beach Marina chef Bill Briand encourages all his guests to at least slurp down one unadulterated oyster, to experience a bivalve’s true merroir. Murder Points, from nearby Bayou La Batre, are the restaurant's suggested oyster, but that philosophy extends across the raw bar menu. The same could be said for shucking at home. Eat one straight from the shell, then experiment with mignonettes and sauces, like this tangy, spicy relish made with ginger, diced green apple, and jalapeño.
Mini Tacos with Fried Oysters and Pimiento Cheese
Guerrilla Tacos chef, Wes Avila, says the keys to a successful taco are "a good tortilla, fresh and savory fillings, spicy chile, and some kind of crunch." You see those elements at play in the chef's roasted eggplant tacos, as well as this fried oyster version from Georgia-based cookbook author, Rebecca Lang. Tapping into her Southern roots, Lang replaces salsa with a spicy chipotle pimiento cheese. Her crunchy, cooling fennel slaw also sneaks in a little bit of mayo (Lang suggests Duke's) to temper all the lime and sweet onion.
Northwest Oyster & Bacon Stuffing
At her mini-empire of Seattle restaurants, Renee Erickson (Bar Melusine, The Walrus and The Carpenter) preaches hospitality first. But if there’s a close second, it's utilizing the best ingredients from the Pacific Northwest. That includes a lengthy list of Washington-grown oysters, which she also splurges on at home. During the holidays, for example, Erickson makes this decadent oyster and bacon stuffing layered with freshly shucked Kumamotos and Hama Hamas.
Potato Chip-Crusted Fried Oysters
Crust is crucial when opting to fry. And one of the easiest cheats for maximum crunch and savoriness is to batter oysters in your favorite kettle-cooked potato chips. We suggest Zapp's Voodoo which has a subtle sweet smokiness that pairs nicely with our horseradish remoulade dipping sauce.
Texas BBQ Oysters
Contributing seafood editor, Barton Seaver, and his friend, Raz Halili, of Prestige Oysters on the Texas Gulf Coast created this recipe—the beauty of which lies in its simplicity. Yes, oysters are a perfect beach food, but when you’re battling wind and sand, you can’t overthink technique. Just shuck, grill with a pat of an herby, peppery compound butter, and serve with a sleeve of saltines.
- Recipe: Texas BBQ Oysters
Oyster Roast with Garlic-Parsley Butter
Even though it's called an oyster “roast,” this classic tidewater-style of cooking is all about steaming the bivalves. By blanketing with wet burlap, the oysters slowly simmer in their own salty liquor, resulting in ultra-tender morsels. The Grey's Mashama Bailey crowns each with a sumac-studded garlic-butter, a favorite of the Lowcountry.
Fried Oysters with Green Tomato, Sweet Corn, and Blue Cheese Vinaigrette and Quick Pickled Okra
Longevity is now an anomaly in the restaurant world, particularly in a booming culinary scene like the Southern Lowcountry. Yet Hank's Seafood in Charleston, now in business for almost two decades, is making it look easy. That's because its menu is as fresh and original as the day it opened, with unique dishes like its ever-popular combination of fried oysters, pickled okra, tart green tomato, and a blue cheese vinaigrette.