Alvin H. Danenberg, DDS September 21, 2015
Oysters from the East Coast are more nutrient-dense than those from the West Coast. For example, 100 grams of East Coast oysters contain the following nutrients along with their Recommended Percent Daily Value (%): B12 (324%), Zinc (605%), Copper (223%), Selenium (91%), Omega 3:Omega 6 (629mg:27mg). In contrast, 100 grams of West Coast oysters contain the following nutrients and their Recommended Daily Value (%): B12 (267%), Zinc (111%), Copper (79%), Selenium (110%), Omega 3:Omega 6 (740mg:32mg). Either way, oysters are delicious and very Paleo healthy.
Here in Charleston, SC, oysters are readily available in season (those months with an “r” in them). I usually eat them raw. But, here is my way of making them crispy.
Paleo Crispy Oysters
1 Pint container of shucked raw oysters
2 Eggs, slightly beaten
1/4 C coconut flour
1/4 C almond flour
1 Tbs Old Bay Seasoning
1 Tsp sea salt
2-3 Tbs coconut oil or lard
- Drain the oysters, and spread them on a paper towel to absorb most of the liquid
- Place beaten eggs in a bowl, and set aside.
- Mix almond flour, coconut flour, Old Bay, and salt together in separate bowl.
- Dip the oysters in the egg, then in the flour mixture to coat thoroughly.
- Set breaded oysters on a plate, and then place them in the refrigerator to chill and allow breading to adhere.
- Heat the coconut oil in a pan on medium high heat.
- Fry coated oysters on each side until golden brown, about 2-3 minutes.
- Serve with dipping sauce – homemade mayo, tomato paste, and Old Bay seasoning.