“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.