Dredge oysters in seasoned flour, shaking off any excess, and place in the hot oil. Cook oysters until edges start to curl. Flip the oysters over and continue to cook until crispy and golden brown.

Transfer oysters to the pan with the breading and roll around to coat lightly. Transfer oysters to an aluminum sheet pan, cover with plastic, label, date and refrigerate until ready to use. TIP ...

In honor of St. Patrick's Day I have packed four Irish ingredients into one tasty little appetizer -- oysters, cabbage, Guinness stout and Colman's Mustard.

Pan-frying a piece of white fish is a foundational technique all good cooks learn early on. ... Read more: 10 Things You ...

And the oysters turn out with a nice (albeit not so stiff) crust. That said, a non-stick pan is a must for this recipe. Now I just needed to sauce them up a bit, which brings us to Colman’s Mustard.