Like many people who live near oyster reefs, I have a love/love relationship with the slippery bivalves. Some people prefer them raw, some fried, some grilled with herbs and butter, and I like them all. Today is National Oyster Day, so let's salute the briny fruit of the sea with a recipe based off one we ate in Austin, Texas while in town for the BlogHer Food 2013 conference.
The oyster we ate was fried perfectly with a crunchy exterior and juicy interior, so it didn't take away from the texture of the oyster as over-frying can dry out the meat. It sat atop a light sauce on a piece of bread, and it was topped with herbs. In our version, we add avocado to the sauce and a creamy slaw under the oyster for some crunch.
Recipe from the Hamilton Beach Test Kitchen.