January 18, 2017
Comfort Food, Lunch, Shellfish,
Oysters, Eggs, Appetizers, North American, Quick Meals, Small Batch Cooking, Entertaining, Game/Sports Day, July 4th, Labor Day, Summer, Deep Fry, Stove Top, Flour, Spicy more
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"My take on the classic fried oysters. Perfect to serve as a starter dish; served with a little cocktail, tarter, or remoulade sauce. Now, many fried oyster recipes use a mix of corn meal/flour and a buttermilk dredge; but, this recipe uses mostly saltine crackers, which gives the oysters a nice crunchy texture."
Oysters ... First thing - your oysters should already be well cleaned and prepped when buying a quality brand - and, always buy fresh oysters. Then, rinse well, and lay on a paper towel lined plate; and pat dry. You want the oysters dry; and, you never want to cook with COLD seafood. So - let them rest to take the chill off; it doesn't take long.
NOTE: I like the medium size oysters for frying; but, the small work just as well - and, cook even quicker. Make sure to always use what is fresh and looks best. It really just depends how you are serving them. Medium for me is the perfect appetizer size.
Breading Stations ... Three (3) stations: 1 - corn starch, 2 - egg mixture, 3 - breading. Now, you can use shallow bowls, ziploc bags, etc. Personally, for the dry ingredients, I use - those cheap brown paper lunch bags. They are disposable, easy, inexpensive; and, they work great. But, use whatever you have; and, what you feel comfortable with.
Station 1 - corn starch. Station 2 - beaten eggs, hot sauce to taste (I like it spicy), 1/2 teaspoon salt and 1/4 teaspoon pepper. Station 3 - finely ground saltine crackers (I used my food processor), corn meal, Old Bay seasoning, 1 teaspoon salt, and 3/4 teaspoon pepper. Make sure to mix stations 2 and 3 very well. You want everything well combined.
Breading Oysters ... Add the DRY oysters to the corn starch - whether you use a brown bag, ziploc bag or dish; shaking off as much as possible. You want a very light coating. Then, dip in the egg mixture; and, into the saltine mix. Make sure they are well coated on all sides. Then, set them on a sheet pan or rack to 'rest or dry' a bit before frying - about 5 minutes.
Frying ... If you have a deep fryer, GREAT! If not, a heavy deep cast iron pan or pot will work just fine. Add the oil; canola or vegetable oil works great; and, bring to 350 degrees. I do suggest using a thermometer for this; if not using an electric deep fryer. Too low of heat - the oysters will soak up too much grease and be soggy; too hot - and, the oysters will be burnt on the outside and raw in the middle.
Add the oysters; and cook 3-5 minutes until golden brown, turning often. The time can vary depending on the size of the oyster; and, the type of pot. Once they are cooked; transfer to a paper lined plate or pan; and, sprinkle with salt. Always season fried food with salt.
Serve and ENJOY! ... Now, I love a good remoulade sauce; but, cocktail and/or tarter are also very well liked. My friend ... she likes melted garlic butter. But, whatever your choice is - dig in. They make awesome appetizers or game/card night food. A bit rich for me as a main dish; but, that is up to you. And, these make an awesome Po Boy Sandwich too.
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