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Chesapeake Oysters
The Chesapeake Bay is home of some of the best oysters found in the USA. These oysters are not very salty, wonderfully balanced, and have a slight sweetness due to all of the rivers that flow into the Chesapeake Bay. Having a very distinct taste, our fresh oysters can be prepared several different ways. Fresh oysters can be eaten raw, steamed, boiled, baked, fried, stuffed, as well as making oyster stew and chowders. Oysters are nutritious and versatile for making your favorite dishes, such as Oysters Rockefeller. Here you will find the freshest Oysters for sale online!
*Cook oysters thoroughly before consuming, do not eat raw or under cooked shellfish
Oysters in the shell are shipped live
Preparation
Steaming Oysters: Fill a pot with about about 1/4 inch of water. Bring to a boil and add oysters. Cover with a tight fitting lid and cook until they open (3 to 10 minutes).
Grilling Oysters: Place oysters directly on medium hot grill and close lid. Cook until oysters open, usually 3-10 minutes depending on size.
Steaming Oysters: Fill a pot with about about 1/4 inch of water. Bring to a boil and add oysters. Cover with a tight fitting lid and cook until they open (3 to 10 minutes).
Grilling Oysters: Place oysters directly on medium hot grill and close lid. Cook until oysters open, usually 3-10 minutes depending on size.
Baking Oysters: Preheat oven to 400°F and place on a baking sheet. Lay aluminum foil on the sheet and place oysters on the foil. Fold foil, to make a tent so that the steam collects. Cook until the shells are open.
Classic Maryland Fried Oyster Sandwich
Ingredients:
2 cups oysters (approx 40 drained an shucked)
1.5 c cornmeal
1/4 tsp pepper
6 cups vegetable oil
1 lg egg
1/4 c half and Half or whole milk
2 tsp of salt or Old Bay seasoning
1/4 c tartar or cocktail sauce
4 pieces of french bread
4 tomato slices
4 lettuce leaves fried oyster sandwich
Frying Oysters:
Heat oil to 375°F in a fryer or deep frying pan for about 10-12 min. Whisk egg, half and half or milk, and 1 tsp salt together in a small bowl. In a plastic or paper bag, combine cornmeal, remaining salt and pepper and shake well. In batches, dip oysters in egg mixture, then drip, and add to the cornmeal mix and shake.
Delicately place each coated oyster in oil while removing excess breading and fry. Flip oysters in oil until they become golden brown (usually 1-2 mins.) Using a slotted spoon, remove from fryer and place on a paper towel to remove excess oil. Repeat process for the next batch until done.
Spread tartar or cocktail sauce on the bread and add 1 slice of tomato and lettuce leaf. Place oysters on the bread and ENJOY!
2 cups oysters (approx 40 drained an shucked)
1.5 c cornmeal
1/4 tsp pepper
6 cups vegetable oil
1 lg egg
1/4 c half and Half or whole milk
2 tsp of salt or Old Bay seasoning
1/4 c tartar or cocktail sauce
4 pieces of french bread
4 tomato slices
4 lettuce leaves fried oyster sandwich
Frying Oysters:
Heat oil to 375°F in a fryer or deep frying pan for about 10-12 min. Whisk egg, half and half or milk, and 1 tsp salt together in a small bowl. In a plastic or paper bag, combine cornmeal, remaining salt and pepper and shake well. In batches, dip oysters in egg mixture, then drip, and add to the cornmeal mix and shake.
Delicately place each coated oyster in oil while removing excess breading and fry. Flip oysters in oil until they become golden brown (usually 1-2 mins.) Using a slotted spoon, remove from fryer and place on a paper towel to remove excess oil. Repeat process for the next batch until done.
Spread tartar or cocktail sauce on the bread and add 1 slice of tomato and lettuce leaf. Place oysters on the bread and ENJOY!
