9 delicious ways to enjoy the legendary Bluff Oyster
Oysters are much more versatile than you think. While the plump, briny bivalves are, of course, spectacular served raw with a squeeze of lemon, they are also great for pickling, grilling, frying and stirring into creamy chowder—you get the picture. Whether you’re a longtime oyster enthusiast or only just now starting to appreciate the mollusc’s deliciousness, here are nine essential oyster preparations to try.
1. On the Half-Shell
Freshly shucked by you or a pro, there’s nothing like a raw oyster. It’s the best way to experience the nuances of a Bluff Oyster. Try serving them at home with a few slices of lemon and a splash of a good quality vinegar.
Like most foods, Bluff Oysters are incredible when fried. Keep it simple, just lightly coat in flour then quickly panfry in vegetable oil. Finish with a little salt and pepper at the end.
Try also crumbing with bread crumbs or using your favourite batter recipe to deep-fry some oysters, as well.
The Kilpatrick is a delicious classic and there are many variations.
If you have the shells of the oyster then this is a really good way to serve up hot oysters simply. Warm in a pan, 4 tablespoons of balsamic vinegar, 2 tablespoons of Worcestershire sauce, 2 tablespoons of butter and a dash of Tobasco Sauce (optional) – warm till combined then spoon over the oysters, sprinkle over diced cooked crispy bacon, then grill for 1 minute under a hot grill.
Oysters Rockefeller is an appetizer dish of oysters baked on the half shell in a sauce of butter, chopped greens, onion, and garlic. It is usually topped with buttered bread crumbs and, often grated Parmesan cheese, which is then browned under a broiler.
On a chilly day, a bowl of ultra-hearty, crazy-creamy oyster chowder is just the thing.
6. Pan Roast
A simple straightforward oyster pan roast recipe: chilli sauce, Worcestershire, sauce white wine, shallots and some cream.
Eggs aren’t the only things that can be served deviled. Chopped, mixed with classic deviling ingredients like mayo, mustard and Worcestershire, then broiled in the shells.
Back before refrigeration, pickling was one way to preserve oysters, so those who lived inland could enjoy them. In order to keep their delicate flavour and creamy texture, try lightly pickling them in warm vinegar and lemon juice. Serve on grilled bread.
This old-school oyster preparation is still delicious today. After all, it’s hard to improve on a creamy mix of oysters, white wine and bacon.