Pan-Fried Oysters
 

Now, I know that oysters aren't really low carb (4 g in ONE oyster? Seriously?). BUT I've been having a hankering for 'em and since it's also good protein, I figured rather than denying myself, I'd go ahead and indulge.

Now, I'm thinking of doing a pork rind breading in place of the cornmeal but don't really know how that might turn out. I'm sure it will be fine but then not sure what about the flour for the dredging.

I thought I'd ask if anyone ever did this or had any thoughts before I attempt it.

I'd just pan-sear them without any breading or coating.

I eat all my fresh seafood this way. And, you're right, it's a great source of lean protein.

Fish rules. I just finished some (pan-seared) scallops, (canned) mackeral, (pan-seared) cod, (salted) anchovies and (pan-seared) halibut with my salad just now. Delicious.

Thanks. I was thinking of doing that but was trying to come up with an idea to make it more how it is "supposed" to be done. Now I just have to get the oysters.