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re: Why do Fried Oysters Seem so Flavorless the Last Several Years?
Posted on 2/15/24 at 2:32 pm to Jake88
Posted on 2/15/24 at 2:32 pm to Jake88
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.
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