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Started By
Message
I need a fried oyster recipe
Posted on 9/27/14 at 12:59 pm
Posted on 9/27/14 at 12:59 pm
I've never fried them and my dad has been craving them for a while but hasn't been able to eat many fried or salty foods due to health reasons.
tomorrow is his birthday and he told me he wants fried oysters so I need a "how to recipe" please.
Thanks!
tomorrow is his birthday and he told me he wants fried oysters so I need a "how to recipe" please.
Thanks!
4
Posted on 9/27/14 at 1:04 pm to NatalbanyTigerFan
Posted on 9/27/14 at 1:09 pm to NatalbanyTigerFan
Need answers to a couple of questions.
Does he like them breaded in flour or cornmeal?
The answer to that determines what breading you use.
We usually just take them from the water and dredge them either in a flour/meal mixture, LA fish fry, or cornmeal seasoned with salt and black pepper.
I have grown fond of LA Fish Fry with a little black pepper added. Fry them in vegetable oil at 350 degrees and do not cook them too long - just to brown.
some will have you soak them in milk and that is fine if you want more breading, which I don't.
Does he like them breaded in flour or cornmeal?
The answer to that determines what breading you use.
We usually just take them from the water and dredge them either in a flour/meal mixture, LA fish fry, or cornmeal seasoned with salt and black pepper.
I have grown fond of LA Fish Fry with a little black pepper added. Fry them in vegetable oil at 350 degrees and do not cook them too long - just to brown.
some will have you soak them in milk and that is fine if you want more breading, which I don't.
This post was edited on 9/27/14 at 1:11 pm
Posted on 9/27/14 at 1:14 pm to MeridianDog
quote:
Does he like them breaded in flour or cornmeal?
He hasn't had them in so long that I'm sure he wont mind either way. I would imagine in flour though because that's the way they used to cook them at the camp.
Posted on 9/27/14 at 1:27 pm to NatalbanyTigerFan
I like the taste of the oyster, so I just season the flour with a little black pepper and (not a lot of) salt.
Try adding cornmeal to the flour about 1:10 or 2:10 meal to flour. Makes them a little more crunchy crusted.
And LA fishfry is your friend, since it's already seasoned and easy to use. Just follow package directions.
Try adding cornmeal to the flour about 1:10 or 2:10 meal to flour. Makes them a little more crunchy crusted.
And LA fishfry is your friend, since it's already seasoned and easy to use. Just follow package directions.
Posted on 9/27/14 at 1:28 pm to NatalbanyTigerFan
Season a few cups of corn meal or meal and corn flour mixed 50/50 to taste with salt, black and red pepper to taste. A smart way to do it is Tony's until the salt is right, then add black pepper and a bit of garlic powder.
Heat 2 to 3 inches of oil to 360. Drain the oysters and shake in the meal a dozen or so at a time until well coated. Drop into the oil one or two at a time, in small batches, not crowding the pot. Use a slotted spoon to turn as necessary. They'll be golden and floating in about two or so minutes. Remove to a wire rack.
Heat 2 to 3 inches of oil to 360. Drain the oysters and shake in the meal a dozen or so at a time until well coated. Drop into the oil one or two at a time, in small batches, not crowding the pot. Use a slotted spoon to turn as necessary. They'll be golden and floating in about two or so minutes. Remove to a wire rack.
Posted on 9/27/14 at 1:30 pm to NatalbanyTigerFan
Corn meal or corn meal/ corn flour mix will produce a better texture. Corn flour is likely what he's used to eating.
Posted on 9/27/14 at 1:32 pm to OTIS2
Looks like I have a plan!
Thanks Otis and MeridianDog
Thanks Otis and MeridianDog
Posted on 9/27/14 at 1:36 pm to NatalbanyTigerFan
And MD is correct that if someone comes up in here hollering about egg wash, milk, etc for oysters...write it off as crazy talk and curse them...curse them harshly.
Posted on 9/27/14 at 2:40 pm to OTIS2
The Louisiana brand shrimp fry in the pink package does well.
Posted on 9/27/14 at 2:43 pm to Motorboat
Never had corn flour until I met a coonass from Buras at Moo State. I like it with saltwater fish, and I'll sometimes cut my oyster corn meal with some. It's good stuff.
Posted on 9/27/14 at 2:57 pm to OTIS2
A tip to make your fried foods stand out - you can smoke the flour beforehand.
Can you say smoked oyster poboy?
Can you say smoked oyster poboy?
This post was edited on 9/27/14 at 3:02 pm
Posted on 9/27/14 at 3:45 pm to NatalbanyTigerFan
-Dry them a little on some.paper napkins
-Pass through some flour (I dont even bother seasoning mine)
-fry in hot oil for 1 1/2 minutes
-drain on a cooling rack
--sprinkle with cajun seasoning while they are very hot
-Pass through some flour (I dont even bother seasoning mine)
-fry in hot oil for 1 1/2 minutes
-drain on a cooling rack
--sprinkle with cajun seasoning while they are very hot
Posted on 9/27/14 at 4:12 pm to CHEDBALLZ
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