Pan-Fried Oysters with Sharp Slaw and Lemon

Flour-dusted oysters pan-fried in butter until edged crisp, finished with black pepper, lemon, and a sharp cider-vinegar slaw. They echo Shells on the Sawdust Floor, when New York Harbor still made oysters freight, wage, and supper for dockhands and cellars alike.

Serves 4

Estimate for one serving

• 450 cal
• 12g protein
• 25g carbs
• 8g fat
• 3g fiber

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Ingredients

• 20 ounces jarred oysters
• 6 tablespoons butter
• 2 teaspoons black pepper
• 3 tablespoons cider vinegar
• 0.5 head green cabbage
• 1 large carrot
• 0.5 yellow onion
• 1 teaspoon salt
• 1 lemon
• 0.5 cup all-purpose flour

Instructions

1. 1Shred the cabbage and carrot, thinly slice the onion, and toss with cider vinegar and salt to make the slaw.
2. 2Drain the oysters, pat dry, then season with black pepper and remaining salt.
3. 3Dredge the oysters lightly in flour.
4. 4Melt the butter in a large skillet over medium-high heat.
5. 5Fry the oysters in batches for 2 minutes per side until golden and crisp.
6. 6Serve the hot oysters with the sharp slaw, lemon wedges, and a splash of remaining cider vinegar.