My younger son, Nathan, who is 5 years old, absolutely loves oysters. Now honestly, I don’t know if he really enjoyed the taste of oysters or if it was the crowd of adults clapping and congratulating my little tot for being brave enough to down the oyster on his very first try a year ago. Brave little boy, he was, and it had nothing to do with me telling him that it tastes just like potato chips.

 
Most people have a preference for either raw, fried or grilled oysters. The people who love raw oysters will *sometimes* like them grilled, but the people who like grilled or fried oysters don’t enjoy it raw.

 
And I’m saying this as if I have such authority on the subject oysters, when in reality, I just merely questioned my neighborhood friends … i.e. 3 people.

 
My favorite is raw, super chilled, and served with a tangy, light mignonette. There’ll absolutely be no cocktail sauce nor horseradish touching my oysters (which serves to merely mask the oysters’ delicate seawater flavors). Sometimes, just really good sea salt and a squeeze of lemon is all I need.

 
I love playing with the mignonette … errr … vinaigrette for the oysters. I think technically, a mignonette is made of red wine vinegar and shallots. But I love using an Asian rice vinegar and adding some grated fresh ginger with a pinch of salt and a pinch of sugar.

 
For the perfect oyster “mignonette,” I think a mixture of tangy, salty, and slightly sweet works really well. In the above photo, I used tart green apples (finely minced), white wine vinegar, minced cilantro and minced jalapeno, a touch of salt and a touch of sugar.

 
But enough about raw oysters, let’s talk about fried! When I fry oysters, I love using Zatarain’s Fish Fry seasoning and using my cast iron pot to fry the oysters.

 
And grilled? Absolutely divine. I made these grilled oysters a few months ago, right after getting back from FoodBuzz Food Blogger Festival in San Francisco. The first night consisted of a festival of street cart food, and one of the vendors was Hog Island Oyster Company. The shucker must have gone through about 1000 oysters that night, poor thing, and I think I stood by his cart for about two hours straight, eating 100 or so myself.

 
He gave me a recipe for their famous Hog Island Grilled Oysters, and you’ll find the recipe on Elise’s Simply Recipes blog. And, yes the oysters are sitting on a bed of raw rice, only because I ran out of rock salt! The rice worked beautifully.

 
So I think I’m an anomaly; I love my oysters every which way—raw, fried and grilled—though my favorite is freshly shucked raw oysters that make feel as if I’m standing knee-deep in the crashing waves with my arms wide open and yelling “IIIII—–LOOOOVVVE—-TOOOO—-EAAAAAAT—OY-OY-OYYYYYSTERSSS!!!”

 
How about you? Raw, fried or grilled? (Or NOT?)

 
 
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Jaden Hair is a food writer, television personality, and food photographer based in Tampa Bay, Florida. Find more of her recipes in her blog, Steamy Kitchen, where you can also read more about Jaden’s new book, The Steamy Kitchen Cookbook, and the rave reviews it’s received!