Fishing Reports

Fried oysters an Oregon Coast favorite

Aside from king salmon, Dungeness crab and big lingcod, the Oregon Coast also is known for its abundant oysters. While oysters cannot be harvested by sport anglers – they are actually private property that belong to oyster farms spread throughout the coast – they are readily available at seafood markets and grocery stores. Oyster farms are big business in places like Coos Bay, Newport and Tillamook Bay. Oregon oysters are known for their delicious flavor and freshness.

Fried oysters from the Oregon Coast are delicious.

Our favorite oyster recipe comes from Brookings Fishing Charters customer Dave Tappan of Redding, Calif. Dave is a popular radio personality in Northern California, and is also a chef extraordinaire. Dave often shares recipes on social media sites.

Oysters are grown in Coos Bay, Newport and Tillamook Bay.

Here is his delicious recipe for pan friend oysters:

Pan Fried Oysters with Tartar Sauce

For the Fried Oysters:
2 cups oysters, drained
2 large eggs, beaten
2 cups cornmeal
1 teaspoon sugar
1 tablespoon Old Bay seasoning
Kosher salt and fresh ground pepper, to taste
2 tablespoons all-purpose flour
2 cups vegetable oil, for frying
Malt vinegar, for serving
Lemon wedges, for squeezing

For the Tartar Sauce:
1 cup mayonnaise
1/3 cup dill relish, or finely chopped dill pickle
2 teaspoons capers, drained and chopped
1 teaspoon Dijon mustard
2 teaspoons lemon juice
Fresh ground pepper, to taste
2 green onions, chopped

Fry the Oysters
Pat the drained oysters dry with paper towels or a clean kitchen towel.
In a medium-sized bowl, beat the eggs.
Add the oysters to the egg bowl and set aside for 10 minutes.
In a medium bowl, combine the cornmeal, sugar, pepper, salt, Old Bay and flour.
Lift each oyster out of the egg mixture and allow the excess moisture to drip off before rolling them in the cornmeal mixture to evenly coat. Repeat the process with all oysters.
Pour about 3 inches of vegetable oil in a large, cast iron skillet, or whatever skillet you have. Place the pan over medium-high heat and bring it to a temperature of 370.
Carefully add the oysters to the hot oil. Do not overcrowd the pan.
Fry each batch of 6 to 8 oysters for about 2 to 4 minutes, or until they are golden brown.
Use a metal slotted spoon to remove the oysters to paper towels to drain. Reserve.

Make the Tartar Sauce
Gather the ingredients.
In a bowl, combine the mayonnaise with the dill relish, capers, Dijon mustard, lemon juice, and black pepper. Mix well.
Add the green onions to the sauce and stir it into the mixture, or reserve the onion to garnish the finished oysters. Stir to blend thoroughly.
Serve the sauce alongside the fried oysters with the lemon wedges and malt vinegar, for dashing and enjoy. 

Fresh oysters are delivered weekly to seafood markets up and down the Oregon Coast.
Dave Tappan of Redding is a popular radio host, chef extraordinaire and a customer of Brookings Fishing Charters.

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