re: Why do Fried Oysters Seem so Flavorless the Last Several Years?

It's not the oysters, it's the way they are frying them. For some reason, restaurants have forgotten how to fry a good oyster when it is so simple. Clean hot (near 375-400) oil, limit the batter (I used flour only), and pull them out quickly (< a minute; 30 seconds for small ones). Crisp, rich, juicy, perfect. Most places put a heavy batter, fry them way too long, or at too low a temp, and they are either rubber balls or soggy and nasty.