LA JOLLA – Life’s too short, it’s time to shell-e-brate!
And oysters are the perfect go-to. Our latest discovery is The Fish Shop in Pacific Beach, one of three locations. Their oysters are out of this world – and on Thursdays, they’re just $1.25 each.
As a challenge, I thought about how I could fancy them up at home, and voila, coconut oyster fritters with mango curry sauce. Easy and fun! Finish with sherry-infused dates and dark chocolate chip bites. Enjoy!
Coconut oyster fritters with mango curry sauce
15 minutes.
Ingredients: Oysters (I recommend The Fish Shop, over-order and take some home to cook), coconut oil, Whole Foods or Costco, panko, coconut oil, organic flour, eggs, organic unsweetened coconut flakes, and mango curry sauce.
Tools needed: Two mixing bowls, a whisk, a skillet, a spatula, and a serving plate.
Prep and serve: For 12 oysters, take each oyster meat and roll in small amount of flour in a bowl, remove excess flour, set aside.
In a second mixing bowl whisk 3 eggs, ¾ cup coconut flakes, ¼ panko, a splash of water, roll each oyster in mixture, place in a heated skillet with liberal amount of coconut oil, brown on each side, serve with a generous amount of mango curry sauce, Enjoy!
Sherry infused dates with dark chocolate
5 minutes plus 1 hour soak.
Sherry infused dates with dark chocolate. (Photo by Margo Schwab/Special to La Jolla Village News)
Ingredients: Whole Foods or Costco pitted dates, cream cheese, organic dark chocolate chips, sherry, and Whole Foods or garden strawberries.
Tools needed: Cutting board, sharp knife, plates, mixing bowl, serving plate.
Prep and serve: Cut desired number of dates almost in half, soak in sherry in fridge for an hour, place 3 pea-sized pieces of cream cheese in each date split, place 3 chocolate chips in cream cheese, squeeze date slightly together, embellish with sliced strawberry. Enjoy!
Too lazy to cook alternatives: The Fish Shop. Simply the best!
