These container oysters may not quite duplicate the exotic flavors of fresh shucked but these quality oysters, dipped in buttermilk and dredged in a mixture of seasoned flour and cornstarch are an easy and satisfying treat for oyster lovers.
Farm raised Willapoint oysters from the Pacific Northwest are periodically available in pint container at my local warehouse club and are relatively inexpensive. This recipe is the same as the one I sometime use to fry New England clams.
Readied oysters (or clams) are simply soaked in buttermilk, dredged in the flour mixture and sautéed in oil until browned on both sides.
In New England, fried clams or oysters are commonly served with tartar sauce. The south often favors simple ranch dressing. Regardless which sauce is accompanied, I dip my folk in the sauce before snatching a clam or oyster so not to overpower them.
Oysters