Shucking and Frying

V51A7216Chef George Reis prepares Alabama oysters at 5 Point Public House Oyster Bar.

By Jan Walsh

Photography by Beau Gustafson

Chef George Reis has shucked many an oyster at Ocean Restaurant. But today we are shucking and frying Alabama oysters next door at his new restaurant, 5 Point Public House Oyster Bar. Here Reis serves his succulent oysters with two special touches, his own hot sauce and house-made crackers.

“I am a hinge shucker,” Reis says. “I hold the oyster in a kitchen towel, bottom cup down, use my oyster knife to pop open the hinge on the back of the oyster, and run the knife forward to free the top and under to free the bottom.” But he does not recommend you try this at home.

Shucking Oysters Technique

For safe at-home shucking, use a cut-proof glove. Place a kitchen towel on a table. Fold lengthwise four times. Roll it up a third of the way. Rest the oyster on it at a slight downward angle. Cover the top with the excess towel, leaving the hinge exposed, and shuck.

V51A7242-EditCornmeal-Crusted Fried Oysters Recipe


8 Alabama Murder Point shucked oysters (in their own liquor)

1 ½ cups buttermilk

1 cup corn flour

1/8 teaspoon cayenne

¼ teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

¼ teaspoon dried thyme


Combine all of the dry ingredients together. Take the shucked oysters, dredge in buttermilk, and coat in dry ingredients. Fry in 350-degree oil for one and a half to two minutes. Serves one.

View video demo of this dish at Try it in the restaurant, then try it at home!

One Response to “Shucking and Frying”

  1. Alice Gustafson says:

    Gorgeous photos, looks like you could eat them right off the page.

Leave a Reply