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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

July 9, 2014 at 9:08 AM

Outdoor cookbook author Tiffany Haugen offers tasty deep-fried oyster recipe

Cooking Seafood

The lowest tides of the summer have arrived this week, and many will be heading to their favorite beaches to gather some sweet oysters.

Outdoor cookbook author Tiffany Haugen who has a passion for preparing Pacific Northwest seafood has a tasty pan-fried oyster recipe that will thrill your friends at the next cookout.

Haugen will be contributing some of her delicious recipes for the Reel Time Northwest Fishing blog. Each of her recipes will be related to the “catch” of the week.

She and her husband Scott Haugen live in Western Oregon, and many know Scott for his writing expertise on fishing and hunting. Tiffany’s recipes have been posted regularly on Wednesdays with many other Seafood Recipes of the Week or tips and advice on how to prepare some of the best local fish and seafood.

This season we have weekly recipes and advice through October on how to cook up and dish out a wide variety of local seafood by experts like Chef Tom Douglas; Anthony’s Restaurant; tackle shop owners; local seafood-market owners; and fishing guides and charter services.

Pan-Fried Oysters

Ingredients

6 to 10 medium raw oysters, shucked

1/2 cup of flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

Coconut or peanut oil for frying

Lemon wedges, optional

Directions

In a medium bowl, mix dry ingredients. Drain oysters of excess liquid.

One at a time coat both sides of oysters with flour ingredient. Let sit 2 to 3 minutes.

Coat both sides of oysters a second time with flour mixture.

In a large skillet, heat 1/2-inch of oil on medium-high heat. Place coated oysters on a plate so they can be added to the pan in large batches. Fry oysters, 1 minute per side or until lightly browned.

Serve with lemon wedges or tartar sauce (see recipe below).

Recipe alternative: For oyster Po’ Boy Sandwiches, serve oysters on a sandwich or hoagie roll with lettuce, tomato and Special Sauce (see recipe below).

photo

Tartar sauce recipe

1/2 cup mayonnaise

3 tablespoons chopped dill pickle or capers

2 tablespoons lemon juice

1/2 teaspoon granulated onion

1/2 teaspoon of sugar

In a small bowl, whisk all ingredients until thoroughly combined.

Special Sauce recipe

1/2 cup mayonnaise

2 tablespoons ketchup

1 tablespoon mustard

2 teaspoons chili sauce

2 teaspoons fresh lemon juice

1 teaspoon Worcestershire sauce

In a small bowl, whisk all ingredients until thoroughly combined.

The Haugen’s latest book is Cooking Seafood with a wide range of creative recipes including the one mentioned above, and another book is Smoking Salmon & Steelhead.

For more information on cookbooks, recipes or to read her blog, go to www.tiffanyhaugen.com website. Books can also be ordered at www.scotthaugen.com.

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