Loaded with zinc, iron, and protein, oysters have a long history of nourishing people from many cultures. Quick to make, they go well with almost any quick side dish like green beans, asparagus, carrots, or broccoli. Oysters also have lots of copper, selenium, vitamin A, niacin, vitamin C, potassium, calcium and a good showing of folic acid.
- 2 tablespoon oil
- 16 oz. can of fresh, shucked oysters, drained, or if you like canned oysters, use two 8 oz. whole fancy oysters, drained
- 1 egg, beaten
- 1/3 cup corn meal or gluten-free bread crumbs
- 1 tablespoon fresh parsley, minced
- 1 tablespoon onion, minced
- 1/2 teaspoon salt
- ¼ teaspoon pepper
On a paper plate (for easy clean-up), mix corn meal or crumbs with parsley, onion, salt and pepper. Dip oysters in beaten egg then dredge in corn meal or crumb mixture to coat.
Heat oil in medium skillet. Lay coated oysters evenly around the pan. Fry over medium heat about 4 minutes until golden, then turn over and fry other side. Serve with fresh tomato salad – delicious!