Oh dear…
“I used to run a restaurant in Santa Fe, N.M., another far-flung spot for an oyster to show up. We garnered quite a bit of fame for the fried-oyster sandwiches we served at lunch. The reasons for their much-deserved success: the plump fellows were coated in flour and egg, rolled in soft bread crumbs and shallow-fried in clarified butter until crisp and golden. To this day, it’s really the only way I like to cook them. ”
The above quote is from the increasingly hilarious New York Times food section. David Tanis, whom I’m sure is a fine chef, should probably pontificate on things other than the best way to fry an oyster.
Perhaps that’s just me.
Those oysters look like crap on the plate, don’t they? It’s not wonder the author gave up running a restaurant.