By Seth Fera-Schanes

I am reading The Big Oyster; History on the Half Shell by Mark Kurlansky.  The book details New York history through the oyster loving lens of it earliest inhabitants and later millions of newly arriving immigrants.

Fast forward a couple hundred years and New Yorkers are still deeply infatuated with this little bivalve. Walk past a cocktail lounge or hipster bar in Williamsburg or the West Village on any given night and you are sure to find a happy hour oyster special.

Everyone has their favorite place for a few oysters and cocktails with friends.  Whether it is the iconic Oyster Bar in Grand Central Terminal, The Mermaid Inn or just stopping by The Lobster Place to pick up a few for lunch you can’t go wrong with oyster culture in nyc.  If you are looking for some great seafood and restaurant picks definitely follow our friend @bucketlistny on instagram.

There is a fish monger at the Union Square Green Market I really like and usually get local fish and Long Island Oysters from her.   I purchased some oysters awhile ago and made this simple Panko Crusted Fried Oyster recipe; I also ate a few on the half-shell….

Ingredients:
1 Dozen Long Island Oysters
Panko Breadcrumbs
Green Pepper Tabasco Sauce
Freshly Cracked Black Pepper
Olive oil

Directions:
Shuck oysters and dredge in Panko breadcrumbs.  Set aside.  In a skillet, add a little olive oil and turn stove to medium heat. Heat pan for 1-2 minutes but do not smoke oil.  Place oysters in pan one at a time and cook in batches.  Cook for 30 seconds to 1 minute per side or until you get a nice golden crust on your oyster.

Remove from heat and top with freshly cracked pepper and a dash of Green Pepper Tabasco Sauce.

Serves: 4
Prep time: 15 minutes
Cooking Time: 1-2 minutes

You can also check out these delicious baked Oysters Rockefeller or seductive Red Hot Oysters recipes.