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Fried Oyster Recipes?
Posted on 7/23/20 at 5:07 pm
Posted on 7/23/20 at 5:07 pm
Curious to see what your favorite fried oyster recipe might be.
For years I've enjoyed a mix of cornmeal and flour with Tony's seasoning to taste. This provides a not too heavy breaded coating with a nice little kick from Tony's.
I'm open to trying something new. I googled and did not find anything on a first pass I wanted to try.
Thanks for sharing!
For years I've enjoyed a mix of cornmeal and flour with Tony's seasoning to taste. This provides a not too heavy breaded coating with a nice little kick from Tony's.
I'm open to trying something new. I googled and did not find anything on a first pass I wanted to try.
Thanks for sharing!
4
Posted on 7/23/20 at 5:18 pm to TenTex
Cornmeal, Tony's and black pepper to taste. I add Tony's until the salt is right, for me. I don't care for flour in the mix. And, I prefer the texture of corn meal to corn flour for oysters...and most fish preparations.
Heat a few inches of oil to 350-360.
Roll in meal and fry in small batches. Don't crowd the pot. When golden, floating, and the frying sound quiets down, they're done. Drain on a wire rack.
Heat a few inches of oil to 350-360.
Roll in meal and fry in small batches. Don't crowd the pot. When golden, floating, and the frying sound quiets down, they're done. Drain on a wire rack.
Posted on 7/23/20 at 5:37 pm to TenTex
I use a mix of yellow and white corn meal and season that with Slap Ya Mama, a bit of garlic powder, black pepper and some cayenne.
Get the oil to at least 350 degrees and coat the oysters in the cornmeal mixture, fry till golden brown but don't overcook or they can get chewy, and don't crowd the pot to lower the oil temperature too much.
Remove and put on a wire cooling rack with paper towels under it to catch the oil.
I like to mix ketchup, lemon juice, horseradish, a bit of salt and black pepper and a few splashes of hot sauce for a dip if anyone wants to use it. When I fry oysters, I usually also fry catfish and shrimp to go with them.
Get the oil to at least 350 degrees and coat the oysters in the cornmeal mixture, fry till golden brown but don't overcook or they can get chewy, and don't crowd the pot to lower the oil temperature too much.
Remove and put on a wire cooling rack with paper towels under it to catch the oil.
I like to mix ketchup, lemon juice, horseradish, a bit of salt and black pepper and a few splashes of hot sauce for a dip if anyone wants to use it. When I fry oysters, I usually also fry catfish and shrimp to go with them.
This post was edited on 7/23/20 at 5:39 pm
Posted on 7/23/20 at 6:25 pm to TenTex
Rinsing and “washing” the oysters under cold water for >2 minutes has been a secret step for me for years.
I have used many breadings each of the above work very well. Flour with corn starch (4:1 ratio or greater) can also provide a unique texture.
Fry in batches of 5-7 in 3+” of 350 F oil for 30 seconds, no more than 45 seconds.
Will have to do some soon now.
Good luck!
I have used many breadings each of the above work very well. Flour with corn starch (4:1 ratio or greater) can also provide a unique texture.
Fry in batches of 5-7 in 3+” of 350 F oil for 30 seconds, no more than 45 seconds.
Will have to do some soon now.
Good luck!
Posted on 7/23/20 at 10:07 pm to TenTex
Thank you! Nice suggestions I will try with new stone-ground cornmeal from a local farm. The pepper and garlic I'm eager to add. The cold water wash and adding of flour and cornstarch are an interesting try as well.
This post was edited on 7/23/20 at 10:10 pm
Posted on 7/24/20 at 1:53 am to TenTex
I use cornmeal only. A fine ground is my favorite but any work. Just season the cornmeal to your liking. I don’t wash the oysters. They’re always crispy and tasty. I don’t like flour in oysters or fried fish.
This post was edited on 7/24/20 at 2:26 pm
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