Fried & Chargrilled oyster recipes....
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Fried & Chargrilled oyster recipes....
Posted by supadave3 on 2/17 at 11:51 am
A couple of friends and I are picking up a sack of oysters today with plans to fry, grill, and of course eat a bunch of them raw. I've never chargrilled oysters before, so I'd love to hear from ya'll for a couple of tried and true recipes. Also, I would rather not waste a dozen of them trying to perfect the batter and time for frying them bad boys either so any advice or recipes ya'll want to give there will be much appreciated.

Also, I remember a good while back someone(I think it was Martini) had a recipe for a vinegar based 'sauce' they used on raw oysters. I think the name of the sauce started with an M but I could be way off. Any one have any idea what I'm talking about here?


This post was edited on 2/17 at 11:52 am

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Posted by REB BEER on 2/17 at 12:42 pm to supadave3
Had some charbroiled at Don's Seafood last week that were legit.

They were topped with crumbled bacon and shredded pepper jack cheese. They may have had a little butter added too, but I'm not sure.

The pepper jack seemed to melt a lot better than the usual Parmesan.



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Posted by glassman on 2/17 at 12:59 pm to supadave3
quote:

Also, I remember a good while back someone(I think it was Martini) had a recipe for a vinegar based 'sauce' they used on raw oysters. I think the name of the sauce started with an M but I could be way off. Any one have any idea what I'm talking about here?


I think it was me. The sauce is called a mignionette. Sherry vinegar, minced shallots and fresh ground black pepper is one I use.



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Posted by OTIS2 on 2/17 at 1:18 pm to supadave3
I put a good chargrilled recipe in the Recipe Thread.


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Posted by OTIS2 on 2/17 at 1:23 pm to supadave3
To fry, season corn meal or a mix of corn flour and corn meal to taste with salt, pepper and/or your favorite seasoning blend. Heat canola oil, 3 inches, to 350. Shake the oysters in the meal to coat, and fry in small batches until golden and floating...usually just two to three minutes. Drain on a wire rack.


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Posted by Gris Gris on 2/17 at 1:33 pm to supadave3
Fried some oysters this weekend. I use cornmeal only with salt (don't oversalt-the oysters should be salty), pepper and sometimes some cayenne in the cornmeal. They don't need a batter. They're wet and the cornmeal will stick. They also don't need some heavy coating that will fall off. Straight cornmeal will give you the crispy outside without overpowering the oysters. Fry in peanut oil on about 360-375 in small batches. (Some fry on 350 and that will work-some prefer a quick higher temp) Don't crowd them at all. Fry until golden brown and floating which should be no more than 90 seconds, depending on size and the temp of your oil.

Here's what is supposed to be Drago's grilled oyster recipe. Whether it is or isn't, it's a good one to use.

LINK

I think both Glass and Martini mentioned the mignonette sauce. Basically, a shallot, vinegar, pepper sauce. I prefer white pepper. There are a bunch out there with various vinegars. As Glass suggested a sherry vinegar is good. A champagne vinegar would work fine, as well. Google for various measurements and vinegars and pick the one you'd like.


This post was edited on 2/17 at 1:35 pm

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Posted by supadave3 on 2/17 at 2:10 pm to Gris Gris
Awesome, thanks for all the input. I'm going to may a mignonette sauce right now.




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Posted by Boondock544 on 2/17 at 2:50 pm to supadave3
You can find that vinegar based sauce at City Cafe. It's freaking awesome. Just a clean vinegar bite added to the raw saltiness of the oyster. Love it more than cocktail.


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Posted by Outdoor Chef on 2/17 at 4:13 pm to Boondock544
I know of a couple of ways to do them on the pit.
A lot of restaurants like Dons do "Jacked up", which is the bacon bits and pepperjack. The original chargrilled has butter, minced garlic, white wine, white pepper, topped with parmesian.



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Posted by supadave3 on 2/17 at 8:33 pm to Outdoor Chef
I didn't have a lot of time and just went to Albertsons and couldn't find any sherry vinegar. But I'm going to make it a point to make up a sauce for next time. I go to Parrains almost every Tuesday for the half off oysters and I'll bring it with me. I'm sure Calandros or somewhere similar will have either sherry vinegar or champagne vinegar.


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Posted by Gris Gris on 2/18 at 12:30 am to supadave3
Whole Foods might have it.


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