After spending three very sandy days on San Luis Island on the Texas Gulf Coast, we pulled up anchor and headed to another town along the Texas Coast. This town, the namesake for an anti-war song made famous by Glen Campbell, is located on Galveston and Pelican Islands.
Our culinary quest in Galveston was oysters. Oysters have been a part of the ecosystem of this barrier island for centuries. They formed the basis of the diet of local tribes providing a healthy food source unscathed or diminished by natural disasters. They were so abundant and inexpensive to harvest that during the 19th century they were considered poor people’s food. Reefs were dredged and the shells were used to build roads across the coast as well as feed chickens.
Today, over 85% of the Gulf oyster’s original habit has been destroyed. Thanks to research institutes and legislation, restoration of habits is underway.
Our first attempt to secure fresh Oysters from Katie’s Seafood Market was fruitless. We were told that the harvest had been delayed and as such, there was a shortage. There seemed to be some speculation by another market owner that it was all political. We can’t speak to that, but the fact remained that most of the fresh oysters were being reserved for the restaurants. We were offered shucked oysters. Being from the Pacific Northwest, I could not fathom this concept.
As we were leaving, one of the fish mongers told us that they were expecting a shipment in the afternoon and we should check back then. After taking Delilah (that’s what we named our tiny house on wheels) to the car wash to rid her of as much sand as possible, we made our way back to Katie’s Seafood Market where we discovered three bags of fresh oysters partially buried in chipped ice.
We grabbed a bag and asked the fish monger what his favorite way to eat the Galveston Bay oysters were. He told us he preferred them raw served on a saltine cracker with hot sauce. Though he also liked to coat them in flour and blackening seasoning and fry them in browned butter as well.
After they packed up the oysters in ice, we headed back to the van to enjoy the fruits of the Galveston Bay.
Jalapeno Salsa for Raw Oysters
Serves: (8) • Prep: (15 minutes)
This recipe was shared with us by a couple that we met at a brewery in Redrock, Texas. It seemed like the perfect condiment to pair with our oysters and we weren’t disappointed.
Ingredients
1/2 pound fresh jalapeños, stems removed
6 cloves garlic, peeled
2 tablespoons fresh lime juice
2 - 3 tablespoon olive oil
1 1/2 teaspoons salt
Instructions
In a medium sauce pan, boil the jalapeños and 5 cloves of garlic just until the jalapeños are tender.
Core and seed the jalapeños
Add the boiled jalapeños, garlic, fresh garlic clove, and lime juice to the bowl of a food processor and pulse until finely ground.
With the motor running, add oil in a slow and steady stream until smooth, about 1 minute. Season with salt.
Brown Butter Fried Oysters
Serves: (4) • Prep: (10 minutes) • Cook Time: (5 minutes)
This recipe was recommended to us by one of the fish mongers at Katie’s Seafood Market. It’s both simple and delicious. We enjoyed them with toast and fried eggs for breakfast.
Ingredients
8 ounces shucked oysters
1/3 cup flour
2 tablespoons blackening seasoning
4 tablespoons butter
2 tablespoons vegetable oil
Instructions
Remove oysters from container, rinse and pat dry.
In a shallow dish, combine the flour and blackening seasoning.
Working in batches of about 3, place the oysters in the flour mix and coat completely. Transfer to a plate and repeat until all oysters have been coated with the flour mixture.
In a large skillet or wok over medium-high heat, heat the butter and oil just until the butter has started to turn light brown.
Add the oysters and fry until browned and crisp, about 45 seconds. Turn and fry the other side.
Remove from heat and drain a paper towel-lined plate.
Serve immediately with hot sauce.
We would love to connect with you
AsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, subscribe to the As We Eat Journal, or listen to the As We Eat Podcast.
Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻? Send us an email at connect@asweeat.com
And while you at it, subscribe to our new 👉🏻 As We Eat, Going Places channel on YouTube 👈🏻 to follow Leigh and Eric’s tasty travels across the country.
Thank you for joining the adventures of As We Eat, Going Places. This post is public so feel to share it with a friend - or three :)