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Fried Oysters

Candy Oct 3, 2006 07:14 PM

Many years ago when the first Road Food book came out we followed the suggestion that we go to a little mom and pop type of truck stop restaurant in either Eustis, FL or Mt. Dora, Fl. and be sure to have the fried oysters. We did they were divine, crisp on the out side and soft and creamy inside. I have never been able to duplicate this. They were in a batter crust. Is this something that cannot be done well at home? Anyone have a tried and true recipe? I just got 2 pints of fresh gulf oysters today and they had me thinking about those fried oysters again.

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  1. MMRuth RE: Candy Oct 3, 2006 07:41 PM

    I am not much of a fryer (ie, not very good at it) but I made some lovely fried oysters from the Think Like a Chef cookbook - I think they were just very lightly dredged in flour, salt & pepper - but I'll check the recipe and post back. I used Kumamotos and they were like lovely little crispy then soft delicious pearls.

    2 Replies
    1. re: MMRuth
      Infomaniac RE: MMRuth Oct 3, 2006 08:16 PM

      I've used Cornmeal for Fried Oysters, maybe 2 cups cornmeal with a few tablespoons of flour, 2 tea spons salt and 1 teaspoon pepper, and a pinch of sugar. I let the oysters sit in some beaten egg first, then coat with the dry mix. Fry in deep shortening until golden brown. Keep an eye on them because they cook quick, and aren't as good if they are over cooked.

      1. re: MMRuth
        MMRuth RE: MMRuth Oct 3, 2006 08:56 PM

        I cehcked the recipe - calls for pan frying in about 1/2 inch of peanut oil after dredging in flour, salt & pepper. Says to heat oil over medium-high until it shimers and to fry 1-2 minutes per side until crisp. Wish I were doing this tonight instead of leftovers.

      2. g
        geekgirl RE: Candy Oct 3, 2006 08:59 PM

        Also try Hangtown Fry. It's delicious! Using the Pacific Northwest oysters and bacon for flavor and eggs.

        1. Terrie H. RE: Candy Oct 3, 2006 10:19 PM

          My mother has always made hers by dredging in well seasoned, dry biscuit/pancake mix. Thicker than plain flour but not as thick as a batter -- works really well.

          5 Replies
          1. re: Terrie H.
            coll RE: Terrie H. Oct 3, 2006 11:14 PM

            Like Bisquik? That's really interesting because I have a 5 lb box and was wondering what to do with it, besides Impossible Pie

            1. re: coll
              Candy RE: coll Oct 4, 2006 12:13 AM

              Have you never done the wonderful Bisquick fluffy dumplings that get steamed on top of stews or ribs and kraut? Wonderful with chopped chives and lots of butter.

              1. re: Candy
                queenie RE: Candy Oct 4, 2006 10:20 PM

                Good with fresh (or dried) dill mixed in the dumpling batter, too. I grew up with the rolled, noodle style dumpling and didn't think I'd ever eat (much less cook) a biscuit type dumpling - especially Bisquick - but I have to admit after a long day, they are quick and very tasty.

              2. re: coll
                Terrie H. RE: coll Oct 4, 2006 01:16 AM

                Yes, exactly like Bisquik (although this is a Jiffy mix place -- same deal I think).

                1. re: Terrie H.
                  coll RE: Terrie H. Oct 4, 2006 09:42 AM

                  Thanks guys, now I know how I'm preparing my fried oysters Christmas Eve (yes I already have a tentative menu!)

            2. e
              EclecticEater RE: Candy Oct 4, 2006 12:46 AM

              For frying you might try just egg and matzo meal. My grandmother and mother both fried everything it that and they all turned out great. I kloved fried oysters that way.

              1. Veggietales RE: Candy Oct 4, 2006 05:09 AM

                For very crispy outcome of any fried item is standard breading station: Flour(dry), Egg(wet), then crumb coating(dry). All 3 should have seasoning (salt and pepper).

                Lightly coat the oysters in flour, shake off excess, dip in the egg, then dredge in crumb coating. For oysters I would use half/half almond flour and cornmeal. Chicken is usually flour, buttermilk, flour again. For shrimp I use flour, egg, panko.
                YOu get the idea. Fry up the oysters at 375. It shouldn't be a shallow fry, but at least 3 inches deep, don't over crowd.

                The result should be crisp and light and tasty.

                1 Reply
                1. re: Veggietales
                  rumgum RE: Veggietales Oct 4, 2006 10:29 PM

                  I use panko crumbs for oysters. Curious, why almond flour + cornmeal?

                2. l
                  linlinchan RE: Candy Oct 7, 2006 03:28 PM

                  Liquid-coatings are always so tempermental, and since I don't have a nice kitchen, I use the aforementioned flour/egg/breadcrumb mixture, but I use panko breadcrumbs. They turn out really delicious.

                  1. yumyum RE: Candy Oct 7, 2006 04:47 PM

                    I prefer my oysters fried in the lightest possible coating, so no crumbs for me. I hadn't heard of the bisquik method, but that sounds about right. I usually use Wondra, liberally seasoned with salt and lots of pepper. Dredge lightly, shake off the excess and fry in fresh HOT oil for a minute per side. Drain well on paper towel and eat as soon as they wont burn your mouth. I don't usually do dipping sauces but when I do a zesty remoulade is the greatest. Most of the time it's a squeeze of lemon right before popping into gaping maw!

                    Mmmm... I think this will feature as a fancy amuse at Thanksgiving or xmas this year. Thanks for the reminder.

                    1. c
                      chilihead RE: Candy Oct 7, 2006 11:01 PM

                      When we used to live in Olympia Wa our truely wonderful landlord, who raised oysters, would leave bags of oysters on our doorstep. He taught us to shuck them and broil them on the half shell with a goodly dose of garlic and a dash of butter...I've never turned back.

                      1. TexasToast RE: Candy Oct 8, 2006 10:43 PM

                        Cornmeal; it's a Southern thing.


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