Coast Cooking

Oysters are always a good option

Mississippi has thousands of acres of oyster reefs just off Pass Christian.
Mississippi has thousands of acres of oyster reefs just off Pass Christian. Special to the Sun Herald

This week I’m blogging about local recipes that are perfect for this time of the year.

If you think the consumption of oysters is a European or modern American thing, then you need to visit the oyster middens that can be found at Davis Bayou in Ocean Springs.

The Native Americans knew a good thing when they found it, and consumed oysters by the ton.

Raw oysters are an acquired taste, but once you get the hang of it, you’ll never do without when they are in season. The quality of oysters varies according to water quality, but when the oysters are fat and salty, they are nothing short of wonderful.

If you just can’t do the raw thing, try them fried. Head to the Asian market and buy a package of tempura batter and a package of Panko bread crumbs. Toss the wet oysters in the tempura, and then let them sit until tacky. Toss in the panko and then deep fry for one minute, not a second more. This is the best oyster fry recipe I have ever found.

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