PALEO PAN FRIED OYSTERS WITH DIPPING SAUCE

PALEO PAN FRIED OYSTERS WITH DIPPING SAUCE image

Yield 1-2

Number Of Ingredients 12

6 oysters in the shell
1/2 cup coconut flour
1 egg
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4-1/2 cup oil for frying
Dipping Sauce (can easily be doubled for more oysters):
1/4 cup mayonnaise
1 tablespoon lemon juice
2 teaspoons finely chopped red onion
1 tablespoon finely chopped dill
Dash of hot sauce (optional)

Steps:

To remove the oysters from the shell: Scrub oysters thoroughly under cold running water. Take an oyster knife in one hand and thick towel or glove in the other. With the towel, grip the shell in palm of your hand. insert the tip of the oyster knife between shell halves at the narrow end of the oyster where the shell is "hinged" together. Gently twist the knife and apply pressure to pry the shell open. Run the knife along the length of the shell to open it entirely. Cut the oyster out of the shell. In a bowl, lightly beat the egg and add salt and pepper. Carefully dip each oyster in the eggs then lightly dredge through coconut flour. Heat oil until it begins to pop, then fry each oyster minutes on each side until the outside is crisp and lightly browned. Serve immediately. Dipping Sauce: Mix all ingredients together. Serve chilled.