
Region: Arab Levant
Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres
Season: Any
Difficulty: Medium Difficulty
I don't have a memory of ever eating oysters on any Arab coast, but I suppose if one were to dream up an Arab-style meze with oysters this might work. In any case it's delicious. Most fishmongers sell shucked oysters in containers that simply need draining, making this preparation ideal for a quick preparation. If you are serving the oysters in a more elegant setting or for guests, save 12 oyster shell halves and place the fried oysters in them.
[photo: Clifford A. Wright]
Yield: Makes 6 servings
Preparation Time: 20 minutes
6 to 8 cups olive oil for frying
1/2 cup all-purpose flour
1/4 cup sesame seeds and more for garnish
1 tablespoon salt
1/2 teaspoon freshly ground pepper
12 oysters, shucked
1. In a deep-fryer or an eight-inch saucepan with a wire fry basket, preheat the frying oil to 360 degrees F.
2. In a bowl, mix the bread crumbs, flour, sesame seeds, and season with salt and pepper. Dredge the oysters in this mixture, coating all sides, then fry until crispy golden, 2 to 3 minutes. Drain on paper towels, and serve hot garnish with a sprinkle of sesame seeds.
Variation:
Note:
Posted: 12/11/2006