Many foods evoke thoughts of romance, especially around the much-celebrated holiday on February 14th. Chocolate may come to mind for some, but for many of us no food is more perfectly suited to matters of the heart than the oyster. Whether you’re a regular at the local raw bar or you’ve never tried shellfish, chances are you’re already familiar with the oyster’s reputation for being an aphrodisiac. The supporting evidence may be thin at best, but whatever its origins, the oyster’s allure is undeniable – as is its enduring popularity.

Fried Buffalo Oyster Po’Boys

Ingredients:

2 pints fresh Select oysters, drained

2 cups buttermilk

1 cup all-purpose flour

1/2 cup yellow cornmeal

1 tablespoon paprika

1 1/2 teaspoons garlic powder

1 1/2 teaspoons dried oregano

1 1/2 teaspoons ground

red pepper

1/2 teaspoon dried mustard

1/2 teaspoon salt

1/2 teaspoon ground

black pepper

Vegetable oil

Oyster Fritters

Ingredients:

1 pint shucked Oysters

2 cups all-purpose Flour

1 Tbsp Baking Powder

1 1/2 tsp Salt

2 Eggs

1 cup Milk

1 Tbsp Butter

1 gallon Frying Oil

Preparation:

Drain and rinse oysters. Chop oysters into bite size pieces. In a mixing bowl, combine flour, baking powder, and salt. At this point you’re welcome to add a few pinches of your own spices. Garlic is always good! Melt butter on low power in microwave. In another mixing bowl, beat eggs, then add butter and milk and mix well. Add dry ingredients and blend until smooth.

Heat frying oil in a deep fryer or deep frying pan to around 350F. Dip oysters pieces into batter then drop into oil and fry for about 3 minutes until golden brown. Turn oysters over after a minute or so. Place oyster fritters on paper towels to soak up extra oil. Serve hot with your favorite seafood sauce.

Cajun Oysters

Ingredients:

2 cans whole Oysters

1 cup Shortening or Oil

Cajun Ingredients

2 cups Flour

4 tsp Pepper

2 tsp Seasoned Salt

1 tsp Garlic

2 Tbsp Paprika

2 tsp Leaf Thyme

4 tsp crushed Red Pepper

Directions:

In plastic bag, shake cajun ingredients thoroughly and then add oysters to mix. Shake well until oysters are covered. Place oysters into preheated shortening (medium heat). Brown each side of oysters, then place oysters on paper towel to drain grease. Let cool and enjoy. Makes enough cajun oysters for 3 servings or a nice appetizer platter.

Bacon Wrapped Smoked Oysters

Ingredients:

2 cans Smoked Oysters

40 round

toothpicks

1/4 cup light Vegetable Oil

3 Tbsp Garlic, minced

1/2 lb Bacon Strips

Preparation:

Cut bacon strips in thirds. Wrap a bacon slice around each oyster and place a toothpick through to hold it in place. In a medium skillet, heat oil, and add garlic. Cook wrapped oysters in oil until bacon is crisp. Remove from pan and place on a paper towel to drain. Makes about 15 appetizers.