A Novice Attempt at Shucking and Frying Oysters for Fried Oyster Salad

The cheftestants’ families came to visit on Week 11 of Top Chef Boston, and part of the chefs’ challenge was to go out on a fishing boat and catch ingredients to use in the elimination challenge. Because of this caveat, most of the chefs ended up using the same ingredients. Almost everyone used oysters as an appetizer and lobster as their entree protein. I worked with lobster tail during the Thanksgiving challenge, and since 1) part of the purpose in doing this challenge was to try new things, and 2) I’m not cooking on a reality tv budget, I decided to work with oysters this week. I have always been intimidated at the thought of shucking my own oysters. Oysters seem like they are on a different level from comparative critters, such as clams or mussels. So I found a kick ass sounding fried oyster salad from Emeril Lagasse, and vowed to learn how to shuck. Continue reading A Novice Attempt at Shucking and Frying Oysters for Fried Oyster Salad