Ingredients

• Oysters
• Garlic salt
• All Purpose flour
• Cornmeal
• Eggs
• Milk
• Breadcrumbs

1.) Take small, shucked oysters and rinse quickly in cold water. Pat dry.

2.) Sprinkle lightly with garlic salt, Lawry’s seasoned salt and cracked pepper to taste.

3.) Roll in a mix of equal parts AP flour and cornmeal.

4.) Dip in a wash of scrambled raw eggs with a tablespoon or so of milk added to think consistency of eggs.

5.) Roll in panko, the Japanese bread crumbs available in Asian section of most markets.

7.) Pan fry in 1/3 to 1/2 inch of canola oil heated to 350 to 375 degrees, or when a small piece of the breading sizzles. When first side is golden brown, turn and cook until browned on the other side. Remove from pan, pat dry on paper towel, and cool on cookie rack. EAT!

Kids like dipping sauces, so we make several kinds. Our kids’ favorites are soy sauce with lemon juice or a mix of soy sauce and ketchup with a dash of worcestershire sauce. Adults like the soy/lemon with wasabi added or sweet-pickle relish/mayo tartar sauce. Serve with brown and wild rice and steamed broccoli. Or whatever you like.

Recipe courtesy of Dylan Tomine, author of Closer to the Ground : Foraging and Fishing with Kids