Sometimes you come a cross a couple dozen oysters and you just want to have a quick lunch. This happened to me last week when friends dropped off about 2 dozen Rappahannock oysters that they had farmed right out in front of their river cottage. On a rainy cold day in RVA, I headed out back to shuck and toss down a few.
2 dozen oysters, 3 eggs, and some cornmeal mixed with pepper, salt, and old bay.
Heating up peanut oil in a cast iron pan, oysters were quickly dredged and tossed into the hot oil.
Out from the pan and sprinkled with a generous amount of Peg's Salt.
Splashed with homemade hot sauce from The Roosevelt.
It made for the perfect satisfying lunch on this cold dreary day in January.
I had these guys straight off the pan, if you want to take it a step further you could make Po' Boys. Sometimes lunch is simple. It should always be local.
E.A.T. local E.A.T well