{"id":8399,"date":"2018-03-05T08:00:44","date_gmt":"2018-03-05T13:00:44","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=8399"},"modified":"2023-12-19T10:20:28","modified_gmt":"2023-12-19T15:20:28","slug":"golden-brown-fried-oysters","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/golden-brown-fried-oysters\/","title":{"rendered":"Golden-Brown Fried Oysters"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<p><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pint select oysters<\/li>\n\n\n\n<li>\u00bd tablespoon sake (rice wine)<\/li>\n\n\n\n<li>\u00bd teaspoon salt<\/li>\n\n\n\n<li>freshly ground black pepper<\/li>\n\n\n\n<li>flour<\/li>\n\n\n\n<li>2 eggs, beaten<\/li>\n\n\n\n<li>vegetable oil for frying<\/li>\n<\/ul>\n\n\n\n<p>Drain oysters. Place in bowl and mix with sake; let stand about 5 minutes.<\/p>\n\n\n\n<p>Remove and pat dry with paper towels. Sprinkle with salt and pepper. Roll in flour, shaking off excess. Dip oysters in egg and place in oil in large heavy skillet. Cook at 375\u00b0 F until golden brown on each side, about 1 to 2 minutes. Drain on paper towels. <\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> &nbsp;From:&nbsp;<a href=\"https:\/\/uncpress.org\/book\/9780807855133\/mariners-menu\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares a recipe for Golden-Brown Fried Oysters.<\/p>\n<p>While most shellfish can be fried, shrimp and oysters are the most popular. Seafood is done when it is golden brown. Be careful not to overcook or the food with dry out.<\/p>\n","protected":false},"author":23,"featured_media":8400,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"caption\":\"\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[217,230,15,106,98,215,216,218],"tags":[110,145],"class_list":["post-8399","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall","category-fried","category-mariners-menu","category-oysters","category-shellfish","category-spring","category-summer","category-winter","tag-fried","tag-main"],"displayCategory":null,"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Golden-Brown Fried Oysters - Mariner&#039;s Menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/golden-brown-fried-oysters\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Golden-Brown Fried Oysters - Mariner&#039;s Menu\" \/>\n<meta property=\"og:description\" content=\"Mariner&#039;s Menu shares a recipe for Golden-Brown Fried Oysters. While most shellfish can be fried, shrimp and oysters are the most popular. Seafood is done when it is golden brown. 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