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

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I can recall eating them in the past and they were briny and had that mildly funky taste that was so delicious. Now, all I taste is some breading and the oil in which they were fried.

Might it be because in decades past the oysters were freshly shucked then fried rather than coming from a tub pre-shucked?

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Just fried? Probably the fault of the fryer, not the oyster. Just don't fry it as long. Or don't wash the oysters. Lots of variables go into this.

For the best oysters, shuck them yourself and keep them in their natural brine.

Seafood houses, by law, can't do that now and have to pack them in clean water and that takes away a good bit of their natural flavor.

I only buy oysters by the sack and shuck them myself. After I use the oysters I strain and save the liquid (oyster liquor) to use in gumbos and other seafood dishes. It freezes well and is a great addition to seafood dishes------just make sure to taste the dish before adding more salt.

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.

So much food that was not only good, but actually healthy (e.g. bread) has gone to shite.
I wouldn’t expect that oysters would not fall into that as well

Interesting you would bring this up. I’ve had oyster poboys a few times in the last couple of years and felt “meh.” I thought it was just being inland. Maybe not.

had some fried oysters at Luke this weekend and they were the best I’ve had in a long time. Whoever is frying there knows what’s up

Most likely frozen imported oysters. Unless you get it locally fresh.