The earliest evidence of oysters being used as food dates to around 4,500 years ago. Shell deposits, called “middens”, were formed as people harvested shellfish and dumped the empty shells in the same location repeatedly over the centuries. The earliest middens have oysters mixed with soft shell clams, ribbed mollusks, periwinkles and other shellfish, showing that the Chesapeake Indians were initially eating a wide variety of species.
1 pint raw, shucked oysters
1 cup Bob’s Red Mill or Arrowhead Mills Cornmeal
1 cup Bob’s Red Mill All Purpose Gluten Free Flour
½ to 1 teaspoon Old Bay
2 teaspoon Rumford or Clabber Girl Baking Powder
1 teaspoon salt
2 large eggs
2 Tablespoons evaporated milk or cream
Cooking oil
In a large bowl, mix cornmeal, flour, Old Bay, baking powder, and salt.
Beat eggs and mix with milk or cream in a small bowl.
Dip oysters (one at a time) in egg/milk mixture.
Dip oysters (one at a time) in egg/milk mixture.
Dredge oysters (one at a time) through flour mix until thoroughly coated.
Using tongs, carefully place oysters in a large skillet in oil at medium-high temperature.
Cook until golden brown on each side.
