Give your oysters a bed. In bread. This is a nice recipe mixing the flavors of bread, oysters and complimentary ingredients which results in one of the best loaves you'll ever taste. Smooth Oregon white wines bring out the flavors in this dish.
- 1 loaf of sourdough bread
- 1/4 cup of butter
- 1 pint of shucked fresh oysters, or store-bought in a glass jar
- 1/2 cup all purpose flour
- 2 large eggs
- 1 cup of bread crumbs, crushed
- 1 cup of vegetable or olive oil
1. Beat the eggs.
2. Cut one end from the bread loaf and hollow it out, leaving a 1/2 inch thick shell.
3. Melt the butter in a saucepan and brush the interior and exterior of the loaf with the butter.
4. Bake the bread at 400 degrees on a baking sheet until toasted, 10-13 minutes.
5. Drain the oysters, coat them with the flour, dip them into the eggs, and roll them in the crushed bread crumbs (note: you can add any crushed herbs and spices to this mixture to zest the recipe).
6. Fill a large saucepan with the oil and heat until bubbling.
7. Fry the oysters until golden and drain on paper towels.
8. Fill the loaf with the oysters.
Slice the bread into hand-holdable chunks on small plates, lift your glass and enjoy! Oh, and provide plenty of paper napkins.
OregonWines.com suggests serving the following types of wine while enjoying Oyster Loaf. Click on a wine type to search our database for matching wines.
||Typically aged in oak, it is dry in flavor, with strong aromas, and has a golden hue. It is also used to produce Champagne and méthode Champenoise wines.|
||A moderately sweet, aromatic wine with golden hues.|