Fried Oysters

Here’s another awesome oyster recipe from Sarah Goedhart! You can’t have too many oysters on Valentine’s Day! Love is in the air!


1 Jar fresh Pacific oysters
1 egg
1 tbsp milk
1/3 cup AP flour
2 tbsp blackened seasoning
¾ cup Panko breadcrumbs
1 tsp Italian seasoning
Vegetable oil for frying

Hot Sauce:

½ cup mayonnaise
2 tbsp Dijon mustard
2 tbsp Ketchup
4 tablespoons of horseradish
1-2 tsp of blackened seasoning


Rinse oysters and pat dry. Set aside. Mix together the egg and milk in a small bowl. In a separate bowl mix together the AP flour and blackened seasoning. In another bowl mix Panko breadcrumbs and Italian seasoning.

To coat oysters, first dip them in the egg mixture, then coat them with the flour mixture and dust off excess flour. Lastly place in Panko mixture. Repeat until all oysters are coated then put them on a plate. Cover coated oysters with plastic wrap and refrigerate for at least 45 minutes.

Heat vegetable oil to to 375 degrees F. Once oil is hot place all oysters in pan and fry for 1-3 minutes or until golden brown on each side.

Place on plate with paper towels to drain and cool. Serve with hot sauce.


Oysters with Champagne Sauce

Janna: Oysters are one of the most well known aphrodisiacs, that’s why it was a must to include an oyster recipe or two on Valentine’s Day! These are pretty simple to make, and so delicious! Instead of champagne, Sarah recommends Gruet sparkling wine, it’s from New Mexico and is quite delicious and so is the price! You can find it for about $15.00 a bottle. The sparkling wine also goes perfectly with this recipe!

This is a recipe is from Sarah Goedhart, we hope you enjoy!!


1/2 cup champagne or sparkling wine
1 shallot, finely chopped
1/2 cup heavy cream
Freshly ground white pepper
Rock salt to serve
12 oysters, such as wild Pacific
Fresh chives, chopped
Tabasco sauce


Place the champagne and shallot in a saucepan over medium heat and bring to the boil. Reduce heat to medium-low and simmer for 3-5 minutes or until reduced by half. Add the cream and season with white pepper. Simmer for 3-4 minutes or until reduced by half and the sauce is thick and creamy.

Preheat grill on high. Scatter rock salt over the base of 2 small heatproof serving dishes. Arrange the oysters on the rock salt. Add a dash of hot sauce to each oyster. Pour the cream mixture evenly among the oysters. Cook under broiler for 1-2 minutes or until golden. Set aside for 2 minutes to cool slightly. Sprinkle with chives and serve.