We love oysters and are fortunate enough to live near the Chesapeake Bay where some of the finest oysters are found. Most of the time, we have them simply on the half shell with a hint of lemon juice, but every now and then some fried oysters with a zesty remoulade can’t be beat.

We picked up our cool oyster knife at the Pin Point Heritage Museum in Savannah, Georgia. It was the highlight of the trip- such a historic, quiet place to reconnect with Georgia’s coastal Gullah history. If you’re local or visiting, be sure to stop in.

Fried Chesapeake Oysters

Prep time: 20 minutes

Serves: 2-4

Ingredients

1 dozen shucked oysters

Semolina, for breading

Salt and pepper

Method

Preheat sauce pan with neutral oil or fryer to 350F.

Season semolina with salt and pepper. Shuck oysters and drain off excess liquid. Roll in seasoned semolina, frying in batches for 30-40 seconds each. Place on a paper towel to drain off any excess oil. Pair with cheap beer and plenty of good friends.

Optional- for presentation, save shells and wash with hot soapy water. Pour a little remoulade into each shell, and top with the fried oyster. For extra bonus points, cradle the fried oysters “on the half shell” in a bed of rock or kosher salt on a platter to keep them upright.

Remoulade

Ingredients

1 cup Duke’s mayonnaise

1 medium shallot, fine diced

2 tbsp capers

2 cloves garlic, minced

2 tbsp smoked paprika

½ tsp cayene

Zest of one lemon

Juice of ½ large lemon

A few dashes of tabasco or other hot sauce (optional)

Method

Mix all ingredients and adjust to your taste with salt, pepper, and additional hot sauce. For a smoother consistency, we like to blend ours with an immersion blender, but it’s not strictly necessary.