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Started By
Message
Best oyster frying method
Posted on 4/4/14 at 1:33 pm
Posted on 4/4/14 at 1:33 pm
I am frying catfish and shrimp tonight for supper.The wife picked up 2 pints of oysters as well.Whats yalls fool proof method for frying oysters?
This post was edited on 4/4/14 at 1:35 pm
5
Posted on 4/4/14 at 1:35 pm to pdubya76
Seasoned corn flour/meal. Don't overcook them.
Posted on 4/4/14 at 1:37 pm to Trout Bandit
Yep, just crisp up the batter.
Posted on 4/4/14 at 1:37 pm to Trout Bandit
Do you rinse off the brine ? I fry fish and shrimp pretty regular but not so much on the oysters.
This post was edited on 4/4/14 at 1:38 pm
Posted on 4/4/14 at 1:38 pm to pdubya76
Flash.
Posted on 4/4/14 at 1:38 pm to pdubya76
quote:No!
Do you rinse off the brine ?
Posted on 4/4/14 at 1:40 pm to OTIS2
Throw them in an ice chest, sprinkle season, and steam.
Edit: sorry wrong thread
Edit: sorry wrong thread
This post was edited on 4/4/14 at 1:41 pm
Posted on 4/4/14 at 1:41 pm to BRgetthenet
Ok...thank yall.Dinner will be ready about 6.
Posted on 4/4/14 at 1:48 pm to pdubya76
Seasoned corn flour or corn flour/corn meal mixed, to taste.
Heat 3 inches or more of oil to 360.
Shake the oysters in the cornmeal/flour until well coated and fry in small batches, keeping the oil in the 350 range.
They'll float and turn golden in 90 seconds, more or less. Should be done inside two minutes. Drain on a wire rack and eat while hot.
You should have an oyster that is crisp on the outside but moist on the inside.
Heat 3 inches or more of oil to 360.
Shake the oysters in the cornmeal/flour until well coated and fry in small batches, keeping the oil in the 350 range.
They'll float and turn golden in 90 seconds, more or less. Should be done inside two minutes. Drain on a wire rack and eat while hot.
You should have an oyster that is crisp on the outside but moist on the inside.
This post was edited on 4/4/14 at 5:11 pm
Posted on 4/4/14 at 1:51 pm to OTIS2
A couple to test his texture and consistency before he decides to 'do'em all' is a good idea too. 
Posted on 4/4/14 at 1:53 pm to TigerWise
quote:
TigerWise
Nice!!!
Posted on 4/4/14 at 1:54 pm to BRgetthenet
quote:Yes. Definitely good advice. Also, doing in smaller batches will help keep oil temps higher which is very important for oysters.
A couple to test his texture and consistency before he decides to 'do'em all' is a good idea too
Posted on 4/4/14 at 1:55 pm to Trout Bandit
Wonderful fish fry. The seasoned is too salty for my tastes. See you and the misses at 6pm 
Posted on 4/4/14 at 2:25 pm to pdubya76
I was surprised by the tastiness of fried oysters cooked with lots of cayenne pepper. Isn't overpowering as one might think. The method was...
1. Place previously drained Oysters in a bowl.
2. Add cayenne pepper (about 2 Tablespoons per pint)
3. Stir to coat oysters.
4. Transfer oysters to container with Fish Fry mix.
5. Shake off excess fry mix.
6. Fry at 325F to 350F until desired doneness.
1. Place previously drained Oysters in a bowl.
2. Add cayenne pepper (about 2 Tablespoons per pint)
3. Stir to coat oysters.
4. Transfer oysters to container with Fish Fry mix.
5. Shake off excess fry mix.
6. Fry at 325F to 350F until desired doneness.
This post was edited on 4/4/14 at 3:13 pm
Posted on 4/4/14 at 2:27 pm to pdubya76
Dust with corn starch
egg wash
panko
egg wash
panko
Posted on 4/4/14 at 4:40 pm to pdubya76
Seasoned cornmeal only for me and then, do what Otis said.
Posted on 4/4/14 at 4:45 pm to Gris Gris
quote:I grew up a cornmeal man, GG. Never had cornflour until I got to Louisiana. I can mix the two, but if one or the other is the choice, it's cornmeal all the way, especiaal for fish.
Seasoned cornmeal
Posted on 4/4/14 at 4:58 pm to OTIS2
I don't like flour fried oysters and cornflour is a little too close to that texture for me. If I was going to mix the two, I'd go with maybe 1/4 cornflour at most.
What I really like is a very fine grind cornmeal which I mix with regular cornmeal when I've found it, heavier on the fine grind, though. Uglesich's used that and it was called "cream meal". I found it once, but it was a 25 lb commercial bag and I can't recall who made it, but it was a company in Louisiana like Louisiana Fish Fry or one of those. I found a Goya brand fine grind for a while, but I haven't seen it anywhere in a few years. It was very similar. Nothing like a flour or corn flour crust. Very light and crispy.
ETA: Wait, Otis, you're not Louisiana homegrown? That explains a lot about your gumbo.
What I really like is a very fine grind cornmeal which I mix with regular cornmeal when I've found it, heavier on the fine grind, though. Uglesich's used that and it was called "cream meal". I found it once, but it was a 25 lb commercial bag and I can't recall who made it, but it was a company in Louisiana like Louisiana Fish Fry or one of those. I found a Goya brand fine grind for a while, but I haven't seen it anywhere in a few years. It was very similar. Nothing like a flour or corn flour crust. Very light and crispy.
ETA: Wait, Otis, you're not Louisiana homegrown? That explains a lot about your gumbo.
This post was edited on 4/4/14 at 4:59 pm
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