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Started By
Message
Fried oyster batter recipe needed
Posted on 4/14/17 at 11:28 am
Posted on 4/14/17 at 11:28 am
Last time I tried to fry oysters, I had a problem with some of the batter falling off. Had no problems with the fish I was frying, just the oysters. Anyone have a tried and true recipe/method they can share. TIA...
4
Posted on 4/14/17 at 11:39 am to Cailloue Pitre
I use cream meal.
Posted on 4/14/17 at 11:44 am to Cailloue Pitre
I just use packaged fish fry blended with some corn flour. You really have to get your hands dirty breading oysters. They are slippery suckers and need to be tossed in the breading pretty liberally.
To take them to the HNL (hole nutha level), take about an 1.5"x1.5" piece of bacon and toothpick it around the oyster, then bread it and fry.
I use a horseradish sauce for dipping:
Mayo
Horseradish
lemon juice
worchestire
small amount of ketchup
take a cheese grater and grate a 1/2 of an onion and a couple of celery stalks
salt and pepp
Whip it all together and add horseradish to taste.
To take them to the HNL (hole nutha level), take about an 1.5"x1.5" piece of bacon and toothpick it around the oyster, then bread it and fry.
I use a horseradish sauce for dipping:
Mayo
Horseradish
lemon juice
worchestire
small amount of ketchup
take a cheese grater and grate a 1/2 of an onion and a couple of celery stalks
salt and pepp
Whip it all together and add horseradish to taste.
This post was edited on 4/14/17 at 11:48 am
Posted on 4/14/17 at 11:58 am to Bear Is Dead
Do y'all use the pre shucked oysters in the little plastic containers to fry or do y'all shuck your own fresh? I'm assuming fresh is always better, but does it make that big of a difference?
This post was edited on 4/14/17 at 11:59 am
Posted on 4/14/17 at 12:51 pm to TigernMS12
Fresh is no question better, but as long as they are gulf oysters, I cook with pre-shucked all the time.
Posted on 4/14/17 at 1:07 pm to Cailloue Pitre
I think your problem may have been that you battered too far in advance. Best advice I can give is to put them in the oil pretty much right after you batter them. Same goes for fish/shrimp. It's especially critical with oysters bc of their watery nature. Only other thing I can think is your oil wasn't hot enough.
Posted on 4/14/17 at 4:45 pm to LSU Tiger Bob
quote:
I use cream meal.
Where do you buy it? I've only seen 25 lbs on LA Fish Fry, I believe.
I use seasoned corn meal. Works great.
Posted on 4/14/17 at 4:54 pm to Cailloue Pitre
Your oil was not hot enough. Use season the fish fry or corn meal with salt and pepper. Oysters do not require battering beyond that.
Posted on 4/15/17 at 1:30 am to OTIS2
Thank you all for your tips!
This post was edited on 4/15/17 at 1:30 am
Posted on 4/15/17 at 5:52 am to Cailloue Pitre
Start oysters in 350-360 oil. Cook without overcrowding the pot. They will finish quickly. Drain on a wire wrack to keep them crisp. 
Posted on 4/15/17 at 1:18 pm to Gris Gris
quote:
Where do you buy it? I've only seen 25 lbs on LA Fish Fry, I believe.
It's a food service product. Can be be bought direct I think. Shipping would probably cost more than the 25# or 50# bag however. Someone like Sysco or the like will probably have it...Cornmeal is very good too! The cream meal is just a finer grind.
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