Fried Oysters
Last Fried Oyster Recipe You'll Ever Need
Ingredients
- 16 oz Oysters Everywhere sells them a little different, that's OK, the flouring mix works for all amounts
- 2 Cups "Cake" Flour Magic Ingredient - Or Use 2/3 AP Flour & 1/3 Corn Starch
- 3 Cups Cornmeal
- 1 T Creole Seasoning Tony's or Ol Bay or to taste
- 1 T Garlic Salt
- 1 tsp Onion Powder
- 1 tsp Dried Oregano Crush in the palm of your hand to release the natural oils
- 1 tsp Dried Thyme Crush in the palm of your hand to release the natural oils
- 1/4 Tsp Black Pepper
- Salt To Your Taste
Marinade
- 1 Cup Buttermilk or Whole Milk
- 2 T Hot Sauce
- In Refrigerator for 30-40 minutes
Instructions
- Rinse off Oysters under cool running water. Place rinsed Oysters into bowl and cover with the marinade mix of Buttermilk/or Whole-Milk and into the refrigerator for 30 to 40 minutes, longer is ok. Not overnight, the natural acids in the milk will break down the Oysters' texture to much.
- Mix all dry ingredients in a clean bowl. Chef Tip: Taste the flour mixture. Does it taste too much like flour? 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. Test, Test Test...
Oil
- Use peanut oil if possible. The high smoke point of peanut oil means less oil smoking and a cleaner flavor.
- Add enough oil to cover the Oysters, Oysters need to be in the Oil, not floating on top of the Oil. Three to Four (plus) Inches. You are deep frying the Oysters. If you're low on oil use a pot that isn't as wide and deeper.
- Preheat to 360 degrees, testing with a candy thermometer. The temperature will drop as soon as the first batch goes in, so keep an eye on the frying temperature. This is why we start at 360 and not 350.
- 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....)
- Sprinkle the Oysters with salt after coming out of the fryer.