Fried oysters
( Ostriche fritte )

It's difficult to prepare the oysters. Preparation time depends on your practical skill and the knife you've got. If an oyster knife is unavailable, use a thin, short, dull knife. Besides it's better to use the specially provided glove made of metal to protect your hand. If you haven't this glove use a folded towel or a heavy work glove.
Scrub oysters using a stiff kitchen brush. Scrape any hard encrustations from the shell with a rigid kitchen knife. It would be better not to wash them under cool running water.
Hold every oyster in your hand with the cup-shaped part downwards, the pointed hinge end nearest you. Insert the oyster knife between the top shell and bottom shell. Twist the knife to pry the halves apart. Once your knife blade is in, slide it down towards the hinge and cut the hinge. The oyster will then open. When the oyster is open, slice the muscle attached to the oyster on the top part of the shell. You are now ready to cook the oyster.
Beat the egg with the flour and milk.
Dip the oysters into the beaten egg and spoon them in the boiling olive oil. Fry them on both sides until golden.
Remove the oysters from the oil with the skimming ladle and put on absorbent kitchen paper to absorb the fat in excess.
Season with salt and pepper, if you like. Serve hot.

Note

• - This is a typical recipe from Istria, Italy.
• - We suggest you to prepare them when you have no too many guests or when you can be helped because this dish must be prepared at the last minute.
• - Start your fish menu with this course. Serve it with a sauce too.

What's the right wine for " Fried oysters "?

Our suggestion is: Collio Riesling Italico or Colli Orientali del Friuli Chardonnay (both are white wines from Friuli - Italy). Use Gavi (white wine from Piedmont) or Vermentino di Gallura (white wine from Sardinia) too.