Fried Oysters

[tipsymcgee]

If you shucked them yourself, just roll them in dry seasoned biscuit mix or dry seafood style batter mix and it picks up the batter just fine. If you want pancake batter, that's a fritter. Even oysters you buy in a quart or pint should pick it up. The key again is the oil, you want it at least 340 degrees or better before putting them in, otherwise it will slowly cook off because it's not hot enough. Thin seafood like oysters and soft shells should be flash-fried, meaning hot hot oil and for a short time. No more than 2 to 2 1/2 minutes in a fryer of 350 or so.

 

[SoMDGirl42]

If you shucked them yourself, just roll them in dry seasoned biscuit mix or dry seafood style batter mix and it picks up the batter just fine. If you want pancake batter, that's a fritter. Even oysters you buy in a quart or pint should pick it up. The key again is the oil, you want it at least 340 degrees or better before putting them in, otherwise it will slowly cook off because it's not hot enough. Thin seafood like oysters and soft shells should be flash-fried, meaning hot hot oil and for a short time. No more than 2 to 2 1/2 minutes in a fryer of 350 or so.

Have another tipsy, we've covered this already many times















j/k

 

[tipsymcgee]

Have another tipsy, we've covered this already many times

Just putting my .02 that wasn't exactly the same, so put your nose in somebody else's business.

 

[SoMDGirl42]

Just putting my .02 that wasn't exactly the same, so put your nose in somebody else's business.

:backingthistruckup: I was JUST KIDDING cranky pants

 

[Dixie]

If you shucked them yourself, just roll them in dry seasoned biscuit mix or dry seafood style batter mix and it picks up the batter just fine. If you want pancake batter, that's a fritter. Even oysters you buy in a quart or pint should pick it up. The key again is the oil, you want it at least 340 degrees or better before putting them in, otherwise it will slowly cook off because it's not hot enough. Thin seafood like oysters and soft shells should be flash-fried, meaning hot hot oil and for a short time. No more than 2 to 2 1/2 minutes in a fryer of 350 or so.

Think that was part of my problem in the past was they cooked too slowly and before you knew it the "breading" was cooking in one part of the pan and the oysters in another w/o the breading.

 

[Pete]

Think that was part of my problem in the past was they cooked too slowly and before you knew it the "breading" was cooking in one part of the pan and the oysters in another w/o the breading.

When I worked in a restuarant, the cook told us to dip first in straight flour, then butter milk then the final breading. Something about the first dusting of flour caused the breading to stick and it really worked.

 

[vraiblonde]

Think that was part of my problem in the past was they cooked too slowly and before you knew it the "breading" was cooking in one part of the pan and the oysters in another w/o the breading.

Right! They hit the hot oil and it "seals" the breading so it doesn't slide off. You want your oil hotter than what you'd fry chicken in because oysters only take a couple of minutes.

 

[Dixie]

Right! They hit the hot oil and it "seals" the breading so it doesn't slide off. You want your oil hotter than what you'd fry chicken in because oysters only take a couple of minutes.

I can't fry chicken either. I usually do that bisquick fry in the oven thing.

 

[Wenchy]

Oysters and House Autry (awesome stuff) added to the grocery list.

 

[Dixie]

When I worked in a restuarant, the cook told us to dip first in straight flour, then butter milk then the final breading. Something about the first dusting of flour caused the breading to stick and it really worked.

That sounds like it should make sense - I'll give that method a try also. Thanks

 

[gumby]

That sounds like it should make sense - I'll give that method a try also. Thanks

Eff it. I've had almost all the recipes mentioned and now I must have fried oysters. Thank you all. And my wife thanks you. You do know they are an aphrodisiac??

 

[Pete]

That sounds like it should make sense - I'll give that method a try also. Thanks

Hope it works out

 

[ImnoMensa]

First get good oysters. get those that are shucked locally. Many are bought by the gallon in Louissianna or somewhere else and repacked into pints and quarts.

The oysters bought other places and shucked here are allright. Repacked oysters shrink so badly they are worthless. You end up eating a small lump that tastes a little bit like an oyster. Tucker Brown has great oysters and he shucks them right here in the 7th. He also fills the jar.

Next use Golden Dipt breading mix. You can get it at Murphy's store, probably other places too. Just take the oyster and roll it in the breading mix and drop it in the grease. Yes: it has to be hot grease.

The Golden Dipt is great for Chicken too and Shrimp. What's really great about it is that it doesnt get lumpy after a few oysters are breaded. it sticks well and is crunchy when you eat it. You can add a little cayenne if you like. I like it on Shrimp because it isnt thick ,it gets nice and brown and just enough to taste. I hate heavily battered shrimp.

 

[wkndbeacher]

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.

Thats exactly how I do mine then do old bay according to taste after they come out of the fryer