Recipes by Nancy Johnson | Wine Commentary by Gary Twining
Sure, you can buy fresh oysters and shuck them. But for a fast and easy appetizer, try this recipe that uses canned oysters. Serve the oysters with Sriracha hot sauce, or change it up by substituting a teaspoon or two of minced chipotle peppers.
3/4 cup flour
Salt and pepper, to taste
1 TBS milk
1 cup dry bread crumbs
1/2 tsp garlic powder
1/2 tsp onion powder
2 cans (8 ounces each) whole oysters, drained and patted dry
2 TBS extra virgin olive oil
1/2 cup mayonnaise
1/2 cup sour cream
2 tsp Sriracha sauce, or to taste
Heat oven to 400 degrees.
Cover a baking sheet with parchment paper. Coat with cooking spray.
In a bowl, combine flour, salt and pepper. In a separate bowl, whisk eggs with milk. In a third bowl, mix bread crumbs with garlic and onion powders. Dip oysters in flour, coating on all sides. Dip oysters in egg mixture, coating on all sides. Dip oysters in bread crumb mixture, coating on all sides. Transfer to prepared baking sheet. Drizzle with olive oil. Bake 15 minutes or until golden brown.
Meanwhile, in a small bowl, mix mayonnaise, sour cream and Sriracha to taste. Serve with oysters. Serves 4 as an appetizer.
Gary: The spice of the Sriracha sauce or chipotles suggests a wine with lower alcohol to help mellow the heat in this dish. A crisp Italian white such asGavi, Pinot Grigio, Orvieto or Frascati would be a good foil. With the heat, consider a white with a hint of sweetness, such as an Orvieto Amabile, Vouvray/Chenin Blanc or lightly-sweet Riesling.