CHESAPEAKE CHEF
Oysters Two Ways by Susan Moynihan
’Tis the season for eating oysters. For those of you who prefer your oysters less slurpy, we turned to two stellar chefs for recipes (with a drink recipe as a bonus). Enjoy!
SINGLE FRIED OYSTERS CHEF JOHN SHIELDS Gertrude’s Chesapeake Kitchen, Baltimore “Long before crab was on the culinary radar screen of the Chesapeake, oysters were the must-have,” says Chef John Shields, who has celebrated the Bay in multiple PBS TV series, cookbooks (his newest is The New Chesapeake Kitchen) and as Chef at Gertrude’s Chesapeake Kitchen, located in the Baltimore Museum of Art. As celebrated as he is, this recipe is simple enough for the most basic home chef—which is true to its roots, as oysters were considered common food back in the abundant days of the 19th century. “The Chesapeake’s briny waters produce some of the tastiest oysters in the world,” he says. “My recipe for Single Fried Oysters is in keeping with my philosophy of ‘keeping it simple’ when preparing oysters and seafood from the Bay." INGREDIENTS 1 pint shucked oysters 1 cup fine yellow cornmeal 1 cup all-purpose flour 1 tbsp salt 1 tbsp Old Bay seasoning 1 tsp black pepper Vegetable oil, for frying Salt and freshly ground black pepper, to taste Horseradish sauce or tartar sauce, for dipping
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ChesapeakeBayMagazine.com | November 2022
PREPARATION 1. D rain the oysters, reserving the liquor, if desired (see Note). Combine the cornmeal and flour, salt, Old Bay and pepper. Dust the oysters in the flour/cornmeal mixture, one at a time. Set aside the oysters for several minutes to dry, 2. P our oil into a frying pan to a depth of ½ inch. Heat the oil and saute the oysters for about 5 minutes, or until golden brown. Do not overcrowd the skillet. Add more oil as needed. Remove the oysters with a slotted utensil and place on paper towels to drain well. Season with salt and pepper. Note: Oyster liquor may be added to dishes for heightened flavor.
