The next time you’re at the supermarket, take a closer look among the dozens of brands of canned tuna, and keep an eye out for this:
You’ve never purchased a can of oysters? You’re not alone, and that’s a shame. I get it, those low cost cans of oysters aren’t as sexy as the overpriced, restaurant peddled raw oysters on a half shell, but they’re just as nutritious and mineral rich! A one cup serving of canned oysters contains a whopping 17 grams of protein and a hearty dose of iron, potassium, phosphorus, magnesium, and B vitamins, all for about 170 calories and 6 grams of fat. What are you waiting for?
This recipe is dirt cheap and stone simple. You need exactly three ingredients, and oil is NOT one of them. Oysters contain so much moisture that we can get away with dry frying – they go right on a hot, nonstick pan without any added fats or oils at all. Woo Hoo! Throwing a party? Double or triple this recipe for a hot, fast, cheap snack that is actually GOOD FOR YOU. Don’t worry, I won’t tell if you won’t tell.
8 oz can of whole oysters
1/4 cup sriracha hot sauce
1/2 cup yellow cornmeal
Step 2) Pour sriracha sauce onto a small plate and top with oysters. Gently turn oysters over to coat with sriracha.
Step 3) Pour cornmeal onto a second, small plate. Gently transfer oysters to cornmeal and turn to coat.
Step 4) Place a nonstick skillet over medium heat. Place oysters on hot skillet and “fry” for approximately 2 minutes per side, or until cornmeal begins to brown. Serve immediately.