Pan-Fried Oysters

There are two tricks to making tender, juicy, succulent fried oysters: (1) They should be pan-fried in butter, not deep-fried; (2) they must not be overcooked. Allowing the breaded oysters to rest in the fridge for several hours before frying firms them up slightly, making them easier to handle when frying.

Ingredients

48 medium to large shucked oysters (about four 8-ounce containers) 2 cups cornmeal 2 cups cracker meal 4 eggs 1/2 cup (1 stick) salted butter pimiento strips lemon wedges Spicy Tartar Sauce

Cooking Directions

In a medium-size bowl, whisk together the cornmeal and cracker meal until well combined. In a separate bowl, lightly beat the eggs. Dip each oyster in the egg, and then dredge in the cornmeal mixture. Place the coated oysters on a large platter and cover them with whatever cornmeal mixture remains after dredging. Lightly cover with plastic wrap and refrig- erate for at least 1 and up to 4 hours. Remove the oysters from the refrigerator and let stand at room temperature for 15 minutes. Melt the butter in a large frying pan over medium heat. (Do not allow it to brown.) Pluck the oysters from the meal and place them in the pan, raising heat to medium-high. Fry them, turning once, until just done, about 2 minutes per side for large oysters. Arrange on individual plates (4 oysters per plate), garnish with pimiento strips, and serve immediately with lemon wedges and a dollop of Spicy Tartar Sauce.