Lunch: Fried Clams and Oysters

This recipe includes superfoods such as:

Lemon

Health benefits of Fried Clams and Oysters

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

Olive oil, for frying
2 cups buttermilk
2 cups Italian-style breadcrumbs
1/2 pound, small, shucked clams, about 20 to 25
1/2 pound, small, shucked oysters, about 8 to 10
1 lemon, cut in 1/2
Sea salt
1 1/2 cups marinara or arrabiata sauce (store bought or homemade), warmed
1/4 teaspoon red pepper flakes, optional, if using marinara (not arrabiata) sauce

Instructions

Pour enough olive oil into a large, deep, heavy frying pan to reach a depth of 3 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip clams and oysters in buttermilk to coat completely. Allow the excess buttermilk to drip back in to the bowl. Dredge clams and oysters in the bread crumbs. Place the clams and oysters on a baking sheet, and continue.
When the oil is hot, fry the clams and oysters in batches, about 3 minutes per batch. Using a slotted spoon, transfer the fried seafood to paper towels to drain.
Immediately sprinkle the fried seafood with freshly squeezed lemon and sea salt. Serve with a bowl of warmed spicy marinara or arrabiata sauce for dipping.

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