Yes, it’s true that I like oysters anyway I can get them. I eat Fried Oysters, raw oysters, poached oysters, Oysters Rockefeller, and even on occasion I eat oysters from a can with hot sauce. I have a LOT of recipes using my own popped and ground pork rinds from Willies Pork Rind Pellets or if you don’t want to pop your own you can buy Pork Dust here. So why not use them for fried oysters and eat them with a really good low carb Remoulade. Not only are they good..they are great and here they are with Avocado Cilantro Cream.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 24-32 Large Oysters
- 2½-3 Cups Pork Rind Dust
- 1 Beaten Egg
- 1 T Sour Cream
- Oil Of Choice and I Used Leaf Lard
- Heat oil to hot.
- Dump pork rind dust onto a large plate.
- Beat egg and sour cream until well incorporated. I use my stick blender.
- Drain as much oyster liquid as you can (do not wash) and dunk oysters into egg mixture.
- One at a time, and letting egg mixture drain as much as possible, dredge in pork rinds.
- Fry until golden brown & delicious.
- 4 Servings
- 267 Calories, 14.8g Protein, 20.9g Fat, 4.5g Carbs, 0.0g Fiber, 4.5g Net Carbs
- I normally advocate that all meats be at room temperature before cooking but for this particular recipe the oysters should be just out of the fridge. Reason: Oysters cook quite quickly and you want to get your pork rind dust crispy.
- You are probably only going to get about 8 oysters at a time in the pan so they will have to be done in batches. Of course a bit or the pork rinds will come off in the oil and no biggie. When you are finished just strain it...and reuse it.
- Most of the carbs in this recipe?...Come from the oysters.
- They say true confessions are good for the soul and yes, I did eat all 12 of those puppies on that plate...but it was all I ate.