4 Tbsp(s)
24 ounce(s)
1/2 cup(s)
2 large(s)
1/4 tsp(s)
1/2 tsp(s)
3 Tbsp(s)
1 whole
4 Tbsp(s)
672 g
100 g
0.75 g
3 g
42 g
108 g
Rinse shucked oysters and set aside.
In a medium bowl, whisk to combine the arrowroot, coconut flour, sea salt and spices.
In a small bowl, whisk the eggs until frothy.
Add fats to a sauté pan over medium-high heat. Bring to 325 F.
Dip oysters in eggs, then coat well in the flour mixture.
Place coated oysters in the preheated oil. Be careful not to crowd the pan.
Cook until golden. Then flip and cook until the outside is crisp and lightly brown. Oysters should be cooked to an internal temperature of 140 F to reduce the risk of foodborne illness.
Serve immediately with lemon wedges.
0.2 Servings Fruits / 0 Servings Vegetables
View Calorie Breakdown
Calories: 357.8
Omega-6 / Omega-3 ratio: 1 : 1
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