Who doesn’t love the crunchy crispy goodness of all things Southern Fried? Just because you follow the Autoimmune Protocol doesn’t mean you have to go without. Our chef came up with this recipe and the result is a nice, light batter much like you would expect from a traditional tempura.
Oysters are packed with iron, calcium, potassium, magnesium, zinc and Vitamin B-12. Some people may be intimidated by preparing oysters, but they are actually very simple to prepare. It is important to examine the oysters you have purchased. Throw away any that have broken shells. If you see one that is open, tap on the shell. If it closes that means it is alive and healthy. If it doesn’t close, throw it away! At the same time if you are serving Steamed Oysters and there is one that doesn’t open, throw it away!
- 1 dozen fresh live oysters in shell
- ½ cup Coconut flour
- 1 T. Tapioca or potato starch
- ½ cup Cassava flour
- 1 tsp. Baking soda
- 2/3 cup Water
- 1 t. Salt
- 3 cups Avocado or olive oil to fry
- 1 lemon cut into wedges
- 2 T. fresh chopped parsley
- Using oyster knife, pry open the oysters and loosen meat with the knife. Place oysters in a small bowl.
- Mix the coconut flour, cassava flour, potato starch, baking soda, water and salt together until a batter is formed. Set aside. In a small saucepan, heat the oil until it reads 360 on a thermometer.
- Dip each oyster into the batter, letting excess drip off.
- Gently lower the oysters into the hot oil.
- Fry until golden brown. Remove with a slotted spoon to paper towel lined plate.
- Sprinkle with a little sea salt.
- Serve hot with lemon wedges and a sprinkling of fresh parsley.