These crunchy fried oysters are an elegant, fun appetizer. They are served with a creamy remoulade made with mayonnaise, horseradish, capers, hot sauce, and Creole mustard— the perfect dipper ...

Growing up in a coastal town, oysters were a staple in our household. Every summer, my family would gather for beach picnics, and my father would prepare his famous fried oysters. The aroma of the ...

Various sides and appetizers rounded out the meal: Fried pickles (excellent, not overly salty); a cup of oyster stew (oysters in a cream-based broth); fries for her, loaded baked potato for me ...

Here in America many like their oysters deep-fried. But I no more intended to ... So I topped this appetizer with a tidy little mix of shredded cabbage and carrots, tossed simply with cider ...

But the new addition here is chef Eric Cook’s fried oyster BLT. It’s not a sandwich but rather an artfully arranged appetizer interspersing briny, salty, sour, sweet flavors, carried by ...

The fried oyster salad, besides the oysters ... (Lauren Cheramie, staff writer) Meatballs appetizer at Randazzo's Italian Market in Denham Springs I had heard about the authentic Italian cooking ...

A clutch of fried oysters riding over the top looked as though ... of casual extravagance that made this spectacle of a shared appetizer so compelling, and that’s also a fitting introduction ...

Four craggy fried oysters sit in their shells on a blond salad of chopped apple and celery root, a minimalist Waldorf salad. The appetizer, cleverly staged on the backs of empty shells ...