Oyster Bar

Chef Jim Kyndberg of the Bayport Cookery combines two of his favorite indulgences—Guinness and oysters—to create a seasonal treat

With the distinctly Minnesotan mantra of “delicious, not pretentious” and a dedication to using the freshest, locally produced ingredients, the Bayport Cookery has earned a reputation as the culinary gem of the St. Croix Valley. Each evening, chef Jim Kyndberg prepares a set menu around a seasonal ingredient or theme (this month features a chocolate-lover’s menu that incorporates cocoa into every dish). The unique approach keeps the menu exciting and creative, winning over less adventurous diners and hard-core foodies alike. “We’ve established a level of trust with our customers,” Kyndberg says. “They know whatever it is, it’s going to be good.”

So, what seasonal ingredients will inspire Kyndberg until the spring thaw? Based on his “wee bit” of Irish heritage, Kyndberg came up with a recipe that combines Guinness and oysters, two of the chef’s favorite winter indulgences. “I love seafood, oysters, shellfish, caviar. When I have an extra dollar in my pocket, that’s where I like to spend it.”

Fried Oysters Marinated in Guinness

12 fresh oysters

1 cup all-purpose flour seasoned with salt, pepper, and paprika
1 cup panko
1 cup dehydrated potato flakes
1 cup plus 2 tablespoons Guinness
1 cup buttermilk
2 eggs
vegetable oil

Shuck and clean oysters, reserve half of each shell. Marinate oysters in one cup Guinness plus one cup buttermilk for three hours. Whisk eggs and remaining Guinness in a small bowl. In another bowl, combine panko and potato flakes. Remove oysters from marinade and dredge in flour. Dip in egg wash, then roll in panko-potato mixture. Heat a heavy skillet filled with a half inch of vegetable oil to 350 degrees. Gently place oysters in oil and fry until golden brown on both sides. Place on a paper towel to absorb excess oil and serve on the half-shell with fresh lemon and chopped parsley.

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