Monday, August 3, 2020
Home Original Recipes Dirty Oysters (Tin Fish Restaurants Copycat)

Dirty Oysters (Tin Fish Restaurants Copycat)

I had guests this weekend, and we all like to cook. That meant no restaurants and visits to a few grocery stores for ingredients so we could each make something. I mentioned my love for dirty oysters, a favorite seafood dish from Tin Fish Restaurants, so one of the dishes I made was this copycat version. Yes, it’s a bit decadent, but the tastes and textures are just amazing!

The Ingredients

Sounds like a splurgy recipe, doesn’t it? It kind of is, but it isn’t as expensive as you might think. Here’s what I paid:

  • 1 dozen Atlantic oysters $9.79
  • 2 oz. Romanoff black lumpfish caviar $7.99
  • 8 ox. Vermont Creamery creme fraiche $3.99
  • 1 Vidalia onion $0.79

Total Cost: $22.56

Dirty Oyster Ingredients
Oysters, caviar, creme fraiche, and onion

The Process

I had never shucked an oyster until I decided to make this dish. Thankfully, one of my guests had, and he gave me lessons. It wasn’t nearly as difficult as I thought it would be, but you will need a few supplies:

  • Small scrub brush (to clean the shell)
  • Towel or washcloth (to hold the oyster as you shuck it)
  • Oyster knife

And here is a great tutorial I found on YouTube:

Dirty Oysters (Tin Fish Restaurants Copycat)
Prep Time
30 mins
Total Time
30 mins
 

Raw oysters topped with caviar, creme fraiche, and sweet onion.

Course: Appetizer
Cuisine: American
Servings: 4
Author: The Hungry Pinner
Ingredients
  • 12 Raw Oysters * (I used Atlantic)
  • 1 2 oz. jar Caviar (I used Romanoff Black Lumpfish)
  • 4 tbsp Creme Fraiche
  • 1 Vidalia or Bermuda Onion
Instructions
  1. Rinse and shuck oysters, discarding any that are open.

  2. Peel and mince onion (I used about 1/8 of a whole Vidalia onion).

  3. Top each oyster with 1 teaspoon creme fraiche, 1/8-1/4 teaspoon minced onion, and 1/8 teaspoon caviar. Serve cold.

Recipe Notes

* Consuming raw or undercooked shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions. If unsure of your risk, consult a physician.

So how was it?

Candicehttps://www.hungrypinner.com
Hi, I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Be sure to check out my Pinterest boards and share your Pinterest cooking adventures in the comments section.

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