Open Kitchen: A Chef's Day at The Inn at Bay Fortune - Softcover

24 large oysters
1 large egg
3/4 cup (175 ml) instant mashed potatoes
1/2 cup (125 ml) all-purpose flour
4 tablespoons (60 ml) butter

- Shuck oysters; remove meat and juices to a bowl. Arrange bottom shells on serving platter. Blot oysters dry with paper towels.
- In bowl, beat egg with 1 tablespoon (15 ml) of the reserved oyster juice. Just before cooking, dredge 12 of the oysters in flour, shaking off excess; dip in egg and coat well in potato flakes.
- In large nonstick skillet, heat 2 tablespoons (30 ml) of the butter over medium-high heat until hot and sizzling. Add oysters and cook, turning once, for about 1 1/2 minutes or until crisp and golden. Transfer to plate lined with paper towels.
- Repeat with remaining oysters, wiping skillet clean between batches.
- Place hot oysters in reserved shells. Serve immediately, accompanied with lemon wedges. Make 24 appetizers.