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Frying Oysters
Posted on 4/3/19 at 7:16 am
Posted on 4/3/19 at 7:16 am
Give me your best recipies/tips/techniques for frying the perfect oyster.
Want them nice and crispy, but not over cooked, with just a bit of seasoning as I’ll be serving them with a cream sauce for a dish I’m making.
Want them nice and crispy, but not over cooked, with just a bit of seasoning as I’ll be serving them with a cream sauce for a dish I’m making.
3
Posted on 4/3/19 at 7:20 am to dpd901
I use a mix or yellow and white corn meal, about half and half. Add some seasoning of your choice, as for me, it's Slap Ya Mama, black pepper, garlic powder and a bit of cayenne.
Get your oil up to about 350, drop the oysters in and fry till the outside is crisp-----just a couple minutes to not dry them out. They'll start to float in the oil when I pull them out. Place on paper towels to sop up some of the oil or put them on a wire cooling rack to drain excess grease.
ETA: Don't crowd the oysters when frying as it brings the oil temperature down and they don't crisp up as nicely.
Get your oil up to about 350, drop the oysters in and fry till the outside is crisp-----just a couple minutes to not dry them out. They'll start to float in the oil when I pull them out. Place on paper towels to sop up some of the oil or put them on a wire cooling rack to drain excess grease.
ETA: Don't crowd the oysters when frying as it brings the oil temperature down and they don't crisp up as nicely.
This post was edited on 4/3/19 at 7:23 am
Posted on 4/3/19 at 7:37 am to dpd901
I grew up a seasoned cornmeal guy, but a 50/50 mix with seasoned corn flour is excellent.
3+ inches of oil
Heat to 350-360
Dredge oysters in meal, taking them directly from their brine
Fry a handful at a time until golden and floating...less than a 2 minute process
Do not over crowd the pot
Drain on a wire rack
3+ inches of oil
Heat to 350-360
Dredge oysters in meal, taking them directly from their brine
Fry a handful at a time until golden and floating...less than a 2 minute process
Do not over crowd the pot
Drain on a wire rack
Posted on 4/3/19 at 7:41 am to OTIS2
What Otis said. I used to be cornmeal only but I’ve switched to half meal, half flour.
Posted on 4/3/19 at 8:34 am to Trout Bandit
quote:
What Otis said. I used to be cornmeal only but I’ve switched to half meal, half flour.
I am close to this. I use half blue box louisiana and half flour.
Posted on 4/3/19 at 8:47 am to SmokedBrisket2018
When I was 17 training on fryer at my first job, chef told me oysters are to be cooked less than 3 min or more than 30min. Anything in between is gonna be off. We had some big oysters we were frying so 3 minutes was good. Normal oysters should be around 2 min. Like the guy said above, don’t over crowd and pull me when they float.
Posted on 4/3/19 at 8:53 am to OTIS2
Thanks guys! Good stuff.
So no wash? I was reading a recipe in Garden and Gun where it called for Buttermilk instead of an egg wash. Said the tanginess of the buttermilk was a good offset to the briny flavor of the oyster.
quote:
Dredge oysters in meal, taking them directly from their brine
So no wash? I was reading a recipe in Garden and Gun where it called for Buttermilk instead of an egg wash. Said the tanginess of the buttermilk was a good offset to the briny flavor of the oyster.
Posted on 4/3/19 at 9:03 am to dpd901
quote:
So no wash?
I always go straight from the liquor.
Posted on 4/3/19 at 9:12 am to SmokedBrisket2018
quote:
I always go straight from the liquor.
Yep, here too. Can't beat the briny taste of the oyster liquor and that is why I always open my own instead of buying them already shucked and washed like the law requires them to do now.
Posted on 4/3/19 at 11:44 am to dpd901
quote:
I was reading a recipe in Garden and Gun where it called for Buttermilk instead of an egg wash. Said the tanginess of the buttermilk was a good offset to the briny flavor of the oyster.
Anyone, and I mean ANYONE, who thinks they should run a fresh oyster through egg or buttermilk before frying needs to be run out into the damn street, stripped down and flogged. Publically flogged.
Posted on 4/3/19 at 11:57 am to OTIS2
quote:
needs to be run out into the damn street, stripped down and flogged. Publically flogged.
Need to start a list
Posted on 4/3/19 at 3:42 pm to t00f
No wash, straight from the container only.
Posted on 4/3/19 at 3:53 pm to Shockthamonkey
I don't even coat them - literally straight from the shell into the oil. Anyone who uses a coating should be killed on the spot.
Posted on 4/3/19 at 5:50 pm to Sherman Klump
Most important points to me are don't crowd them as the oil temp will drop to much,pull them as soon as they float and never ever drain anything on paper towels unless you want them to rest in their own grease. A wire rack/cookie cooling rack is the only thing to use for anything you fry.
Posted on 4/3/19 at 5:58 pm to Sherman Klump
I don’t even shuck them from the shell, from the oyster bed straight into the fryer. 
Posted on 4/3/19 at 6:08 pm to gumbo2176
quote:
Yep, here too. Can't beat the briny taste of the oyster liquor and that is why I always open my own instead of buying them already shucked and washed like the law requires them to do now.
When did this come into effect? I buy from Wilson’s in Houma and watch them toss directly into the container then hand it to me. You might be thinking of pasteurized oysters.
And I’m a Garden and Gun fan but they got that dredge in buttermilk wrong.
Posted on 4/3/19 at 10:14 pm to Martini
when you drop in grease time 45 seconds and pull out.
Posted on 4/3/19 at 10:56 pm to dpd901
They are at their best when raw.
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