Southern Fried Oysters, I love oysters. Fried Oysters, Oysters Rockefeller, Grill Oysters, Smoked Oysters...<Insert Forest Gump Sound Bite Here> 🙂 The list goes on and on...Yet, I have to say Southern Fried Oysters are the winner in my book and every other option a very close second 🙂
When you take something as beautiful as an oyster and decide to fry it in hot deliciousness we become instant winners at the dinner table.
The entire world loves to fry food and everyone does it excellently. Oysters are known for their many interesting properties like being an Aphrodisiac, Tasty & Healthy. The healthy levels of Oysters are numerous
Let's talk about what makes Southern Fried Oysters Great!!!... There are a few things to think about when frying. The first would be freshness. When you fry food the oil creates a barrier wall around the food you're cooking keeping the oil out. If your food isn't really fresh when frying seafood any little off-putting smells or sent will be increased from the cooking process. This happens because of the perfectly sealed wall that's created around the oyster keeping oil out, but the un-freshness sealed "Inside"
Tips To Frying Oysters
Do the Sniff Check - Your Seafood Should Smell Like The Beautiful Sea
- The next thing to be concerned about is the temperature of the oil. Under 300 degrees and the oil will start to leach inside creating mushiness.
- Over 375 degrees will cause discoloration and be moving into burnt flavors territory
- Be sure to wash the Oysters - No Exceptions
- Marinade in buttermilk or whole milk, minimum 30 minutes
- Do not use All-Purpose flour - See Recipe Below For The Magic Flour type
- Fry If you can please Fry with Peanut 100% of the time for maximum flavor. Peanut Oil has a very high smoke point.
- High Smoke Point helps the oil not become oxidized and burnt in flavor
Serving - When you're working with fresh oysters that you shucked by hand. A good rule of thumb is these are great oysters to serve raw. When your laying out your food to be served be sure to add at least one dozen raw oysters on the half shell. This offers your family and friends a clear message of how fresh your Oysters really are...
Chef Tip: If you give using Lime instead of Lemon next time you'll never use lemon on raw oysters again. Yes, Lemon with Fried Oysters. No to RAW Oysters...Promise you'll be amazed.
One of Natures Natural Beauty's
On Mother's Day, I was fortunate to be with my Mom on Mother's Day. She loves Fried Oysters, so I just had to make them. She rates these Oysters at the top of her list - Soon to be your Oyster recipe... Recipe Below...Please Enjoy
Bonus Recipe Oysters Rockefeller
Southern Fried Oysters Recipe
- 16 oz Oysters Everywhere sells them a little different, that's OK, the flouring mix works for all amounts
- 1 cups All Flour Optional Magic Ingredient - Or Use ⅔ AP Flour & ⅓ Corn Starch
- 2 ½ cups Cornmeal
- 1 tablespoon Creole Seasoning Tony's or Ol Bay or to taste
- 1 tablespoon Garlic Salt
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Oregano Crush in the palm of your hand to release the natural oils
- 1 teaspoon Dried Thyme Crush in the palm of your hand to release the natural oils
- ¼ teaspoon Black Pepper
- Salt To Your Taste
- 2 cups Buttermilk or Whole Milk
- 2 tablespoon Hot Sauce
- Refrigerator for 30-40 minutes
Preparation & Marinating Of The Oysters
- Rinse off the oysters under cool running water. (If the oysters are super fresh you can skip this step) Place the rinsed oysters into a bowl and cover with the marinade mix of buttermilk/or whole-milk and a few splashes of your favorite hot sauce, then into the refrigerator for 30 to 40 minutes. Not overnight, the natural acids in the milk will break down the oysters' texture too much.
- Mix all dry ingredients in a dry bowl. Chef Tip: After mixing the dry ingredients together take a taste of the flour mixture. Does it taste too much like flour or cornmeal? Then adjust and add more seasoning based on what you think it needs. You can always cook a small test batch and then adjust the seasoning. This is how restaurant chefs balance out dishes.TSA: Taste. Season & Adjust
Dredging / Flouring For Frying The Oysters
- Take the oysters straight from the buttermilk/or whole milk (do not rinse) and place them straight into the dredging mix of flour, cornmeal seasoning. If you like a thicker fryed oyster, not like the blog post photo, you can repeat the dredging process twice.
- Plan Ahead Option: You can dredge and flour the oysters in advance and place them on a cookie sheet and store them in the refrigerator until your ready to fry. Be sure to cover the cookie first with a very good amount of cornmeal to avoid sticking
Oil For Frying
- Use peanut oil if possible, the second choice being canola oil (vegetable oil has zero flavor). The high smoke point of peanut oil is preferred when frying. Google the smoke point of whichever oil you use beforehand. Never exceed that temperature.TIP: If the oil does get too hot and exceeds the smoking point, there is no saving the oil. The flavor will be rancid and not useable. Start over...
- Add enough oil to the pot that will cover the oysters, the oysters need to be in the oil, not floating on top of the oil. At least 4 inches of oil in the pot. You are "deep" frying the Oysters. If you're low on oil use a pot that isn't as wide and is deeper.
- Preheat to 360 degrees, testing with a candy thermometer. The temperature will drop as soon as the first batch of oyster goes in, so keep an eye on the frying temperature. This is why we start at 360 and not 350. Do not overcrowd the pot or the temperature will drop too much and the oysters will not get crispy, but muddy and soggy full of oil. Manage the oil temperature. Simple, not to overcrowd.
- Chef Tip: Test fry a few Oysters to see if the oil temp looks just right and for taste testing.
- Then TSA ( Taste Season & Adjust....)
- Have a large plate with paper towels laid out ready to go before you begin frying. Place the oysters on the paper towels straight from the fryer.
- Sprinkle the oysters with salt immediately after coming out of the fryer
- 1 dozen Oysters
- 1 cup Bread Crumbs
- 4 slices Bacon cooked
- ¼ cup Celery Leaves chopped
- ¼ cup Chervil chopped
- ¼ cup Parsley chopped
- ¼ cup Spinach
- 1 Lemon juiced
- Salt to taste
- Pepper to taste
- 2 tablespoon Olive Oil
- 2 tablespoon Creole Seasoning
- Rock Salt
- 1 tablespoon Pernod optional
- Parmesan Cheese optional
- In a heavy round ovenproof baking dish spread enough rock salt to make a 1-inch layer. Preheat oven to 375 degrees F.
- In a small bowl combine bacon, celery, chervil, green onions, parsley and spinach. Season with salt and pepper and sprinkle with lemon juice and optional Pernod. In another bowl combine bread crumbs with oil and Creole seasoning; season with salt and pepper.
- Carefully open oysters and discard top shell. Drain liquid, loosen oyster and remove any grit or sand. Push oyster shells firmly into the rock salt. Top with greens mixture, then with bread crumb mixture. Bake 10 to 15 minutes until bread crumbs are lightly browned. Serve immediately, directly from baking dish.
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