Making Fried Oysters at home (NYC)--How to Buy Oysters?
- Ora Mar 20, 2013 06:02 PM
I'd like to make a batch of fried oysters at home. What type of Oyster available in NYC Markets would be best? Must I buy unshucked oysters and shuck at home? Or can I get a container of shucked oysters (doesn't seem as fresh to me, but I'm open to advice).
I can season, coat and fry from there. I'm just unsure about the oyster buying process. Thanks for any advice.
Just trolling the latest posts and noticed yours. Long distance advice from Houston, watching a moon special now and every tenth word or so is Houston, anyway down here I'm buying a quart already shucked tomorrow as water temps are rising, 60 now and rising, This will be the penultimate oyster event until December. Unless you're a master shucker, I'm pretty good, buy them shucked, and I'd still slurp a few raw. Shucked ones last a surprisingly long time, up to two weeks by us yahoos in Texas, although I try to limit it to 10 days. Please share your dish.
Okay - I'm in VA (but a born & bred NYer, but that doesn't make any difference).
I make fried oysters at home all the time. Buy a quart or a couple of pint containers of shucked oysters (prefer the larger "specials" rather than the smaller "standards" - specific variety doesn't matter), & then just drain them, dredge them, & pan fry them. No problems, & they're always delicious.
Unless you have a real need to shuck fresh oysters, I'd buy a container of shucked; drain, season, coat and fry and enjoy. Check the "sell by" date on the container and get one with a sell by date as looooong in the future as possible.
In California, Costco sells pretty good shucked oysters. After you fry them, doesn't really matter. I usually just dip them in seasoned corn meal and fry at 365 degrees, and they come out great in Po Boys.
I have been pleased with the half pints/pints of shucked Willapoint oysters from Washington state, and they seem to be widely available.