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NativeTech: Indigenous Food and Traditional Recipes
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Category : The Fish       Region : Northwest       Rating : 5
Grampa's Oysters

Contributor : Added by Administrator

Tribal Affiliation : None / French-Canadian descent (I live in the Puget Sound area)

Orgin of Recipe : Offered by Miss Becci Larreau ... who learned this from My Dad's Dad taught my Mom, who taught me...

Type of Dish : Today's Native Dishes

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  • FRESH Oysters, schucked and in their liquor
  • One (1) large egg, beaten
  • Crackers (cheap saltines work best), crushed fairly fine
  • Fat for frying (she used Crisco, I use Canola)


Strain the oyster liquor into the beaten egg and mix together. Have the oil ready for frying in a large cast iron frypan. The best way to coat the oysters is to have a big bowl or ziploc bag with the cracker crumbs in it, then plop a handful of the drained oysters into the egg bowl (sorta swish them around), pull them out and let them drain a little through your fingers and then drop them into the bag or bowl of crumbs. Shake them just enough to coat and then scoop them out and drop them in the hot oil. The oil should be deep enough that you really don't have to turn them over to brown both sides, but if the oysters are big you might have to. These fry really quickly and as soon as the coating is brown, pull them out to drain on paper towels (my grampa used newspaper!) You don't want to fry too many at a time or else the oil will cool off and make the result icky. You should have a crisp dark brown crust on the outside and a hot tender juicy oyster in the middle. Chances are you won't get a chance to cook too many at a time because these get eaten as soon as they're cool enough to handle. If you have to, you can hold them in a warm oven, although the oyster will continue to cook, maybe to erasers :(

NOTE: These are good dipped in a sauce made from ketchup and Coleman's dried mustard powder (about one tablespoon to one cup ketchup). Mix together and let sit for a few minutes. It seems the more you stir the spicier it gets, but if your brave (or crazy) you can add Tabasco.

Note: I'm a white lady whose Mom and Dad (and Grandparents) lived and/or were raised in Suquamish, WA. I live alone about a mile or so from the Port Gamble S'Klallam reservation. My Dad, now passed, was a mariner and so our family would eat just about anything that came out of the water. I myself have never met a Salmon I didn't like ;)

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