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Dixie
Guest
Cayene. That must be what Saint Michael's used back when they had Ham/Oyster suppers. Their oysters always had a little kick to them that I haven't tasted in any fried oysters anywhere else in this county.
Cayene. That must be what Saint Michael's used back when they had Ham/Oyster suppers. Their oysters always had a little kick to them that I haven't tasted in any fried oysters anywhere else in this county.
That removes the oyster doesn't it?
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Dixie
Guest
I was thinking electric fry pan since it will tell me when the temperature is right. The "sticking my finger in the hot oil method" has been painful in the past.
Agee
Well-Known Member
That will work
If you don't have a thermo-meter. Take some of the braeding and drop into the oil, if you get a good "sizzle", you're good to go.
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Dixie
Guest
That will work
If you don't have a thermo-meter. Take some of the braeding and drop into the oil, if you get a good "sizzle", you're good to go.
Thanks for the advice - let you know if it worked!
I always use Nabisco cracker meal for the coating. (salt & pepper to taste). Dip your oyster in an egg/milk wash. Let the excess drip off. Next, take a handful of cracker meal in one hand. Lay the oyster in your hand and keep pressing/forming cracker meal around them until you don't feel "moisture" anymore. Then you can lay them on a plate until you're ready to fry them. The trick to getting the batter to stay on is all in how you pat them out. If you do it quickly, it will just come off when you fry them. Correctly patted oysters is a time consuming job.
You might have better luck using a dry breading, try this:
Crush saltine crackers and corn flakes. Combine with flour, S&P, Old Bay and red pepper. Dredge the oysters and place on a baking sheet. Pop them in the freezer for about 10 to 15 minutes to firm-up, then fry.
Rose Red's favorite!!!
Have 2 bowls 1 with beaten egg and another with flour. Dip the oyster in the egg then coat with flour then back into the egg and again in the flour. Season with salt ,pepper and old bay and fry!! Good luck!
belvak
Happy Camper
Haven't seen it mentioned, so here is what I use. Dip oysters in egg/milk mixture, then roll them in Washington's Seafood Flour mix (I can only find this at Giant back by the Seafood counter). As others said, make sure the oil is hot and don't over crowd them. Been cooking them like this for years and so far, everyone who has had them likes them. Good Luck!!
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Dixie
Guest
That will work
If you don't have a thermo-meter. Take some of the braeding and drop into the oil, if you get a good "sizzle", you're good to go.
Thanks for the advice - let you know if it worked!
This is the way my mom does them. I prefer more oyster and less breading. House-Autrey Seafood breader and a touch of Old Bay mixed together in a plastic storage bag.
Shake oysters 3-4 at a time, lay out on a paper plate to gluten for a few minutes, then add them to hot oil.
House-Autrey contains mesa flour, so they'll even brown in pure canola oil.
Dry them off first. (Haven't read the whole thread so I don't know if someone's said this already.)
Drain and dry them with a paper towel, then dredge them lightly in flour, dunk in egg mixture (I add hot sauce to mine), then roll in cornmeal/flour mixture. Fry until golden in HOT oil (this is another trick to making the breading stick - it will come apart if the oil isn't nice and hot).
On an electric stove, the knob will be on 8. When you think it's hot enough, run your fingers under the faucet and fling a drop or two into the oil. If it immediately sizzles and pops around, you're ready to fry.
Yum! I just read the rest of the thread and now I'm hungry for fried oysters.
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Dixie
Guest
Thanks all! Will be using your suggestions and practicing all weekend. If you're in Saint Inigoes stop in!
itsbob
I bowl overhand
belvak
Happy Camper
If they're practicing enough and you're nearby, you should be able to "follow your nose"!! This tread has me thinking of frying some this weekend too.
M
missperky
Guest
Oysters