Pan-Fried Oysters

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  • 1/2 cup flour
  • 1/2 cup corn flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon lemon pepper
  • 1 pint (about one dozen) canned or shucked fresh oysters, drained
  • Canola oil and butter for frying
  • Fresh lemon wedges to serve


Mix dry ingredients together in a shallow pan.
Dredge oysters in mixture to completely coat.
Heat 2 tablespoons oil and 2 tablespoons butter in a large skillet over medium-high heat.
Add only enough oysters to cover bottom of pan – do not crowd to prevent steaming.
Cook for about 2 minutes on each side, taking care to not overcook.
Drain on a paper towel.
Serve with freshly squeezed lemon juice and tartar sauce if desired.

Recipe from Central Market Poulsbo - Culinary Resource Center
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