date:Mar 11, 2013
nately, they tend to love them most when theyre swimming in cream, a fate to which I would never consign them.
Here in America we like our oysters fried. But I no more intended to fry these guys than to bathe them in cream. Not only is deep-frying unhealthy, its also messy and far too much trouble.
As I continued to pore over my Irish cookbooks, I noticed that Guinness stout appeared as an ingredient nearly as often as oysters. and suddenly inspiration hit. When it comes to frying, my favorite