In my humble opinion, the main requirement for fried oysters besides being very fresh, is that the oysters are crispy on the outside, like REALLY crispy! I have experimented with various techniques and recipes and believe the method below achieves the crispiest crust without having to deep fry. These are simple and easy and the whole recipe including sauce and frying time takes under 40 minutes.
Easy Recipes Inspired By My West Coast Kitchen Garden On Vancouver Island
While out mushrooming recently, my husband found a real treasure, a cauliflower mushroom. We have found them before but it’s been awhile as they are not as prolific as many of the other mushrooms around here but the fun thing about them is that they […]
It is the beginning of blackberry season here on Vancouver Island and elsewhere in BC so I’ve put together some new blackberry recipes. I’ve mentioned before that I love savoury more than sweet so I have made a BBQ Sauce for grilling and Pickled Blackberries which are great […]
Have you ever foraged for or cooked fiddleheads? They are the bright green coiled shoots from the Ostrich Fern ( Matteuccia struthiopteris). Described by many as having a flavor somewhere between asparagus and artichokes, they have a sweet herbal flavor and a nice firm texture. I have not foraged for them myself […]