A great alternative to frying and just as crispy! Serve with a splash of fresh lemon juice and eat right out of the oven, or make a tasty aioli for dipping.
1/4 c. flour
1/8 tsp. salt
freshly ground pepper
1/3 c. dry bread crumbs
1/4 c. finely grated Parmesan
2 T. minced fresh herbs (I used a combination of parsley and tarragon)
1 dozen fresh oysters
1 T. olive oil
Preheat oven to 400-degrees.
In a bowl combine the flour, salt and pepper. In another bowl whisk the egg. In a third bowl combine the bread crumbs, cheese, parsley, and tarragon.
Drain the oysters, pick out any shells or hard pieces, and dry lightly with paper towels. Coat the oysters in the flour mixture, then dip in egg, then coat with the bread crumb mixture. Place on a baking pan lined with parchment paper. Drizzle with oil. Bake for 15 minutes until golden brown.