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Post by Deleted on Apr 29, 2009 9:18:18 GMT
Fried oysters
1 cup flour
1/2 tsp. salt
1 tbsp. melted butter
1 egg, slightly beaten
1/2 cup beer
2 doz. select oysters
1 egg white
Oil for deep frying
Lemon wedges
Sift half of flour with salt and dash of garlic salt into mixing bowl. With wooden spoon stir in butter and egg. Pour in beer gradually and mix only until batter is fairly smooth. Do not over mix. Let batter rest at room temperature 1 hour.
When ready to fry oysters, beat egg white well until stiff enough to form peaks. Gently fold egg white into batter until no streaks of white remain.
In deep fryer, heat oil to 375 degrees. Oil should be at least 3 inches deep. Dip oysters in remaining flour, shake off excess and dip into batter. Let excess batter drain off.
Fry oysters 5 or 6 at a time for 3 to 4 minutes or until puffed and golden. Drain on paper towels and keep warm in 200 degree oven until all are fried.
Serve immediately with lemon wedges.
(I'm posting this for my own reference, because I just bought a big bag of raw shucked oysters from Korea and absoluely want to fry them.)
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Post by lagatta on Apr 29, 2009 11:49:28 GMT
Oh yum, we can all have a party, and bring our own beer or white wine, and our own lemon wedges!
Where did you find the oysters?
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Post by Deleted on Apr 29, 2009 11:55:53 GMT
At the Chinese supermarket -- they are frozen between sheets of transparent plastic in a box, so you can look at them beforehand, which reassured me.
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Post by Deleted on Apr 29, 2009 12:18:55 GMT
We use a corn flour mix made by a local company Zatarain. It makes for a very light batter. I think with oysters the less ingredients the better tasting oyster.
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Post by Deleted on Apr 29, 2009 12:37:39 GMT
I still have some Zatarain crab boil and some Zatarain crab cake mix that I bought in Texas last November, but that's all.
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Post by bixaorellana on Apr 29, 2009 13:55:25 GMT
You can make your own Zatarain's "fish fry" mix. Put corn meal into the blender or food processor and whirl it until it's much finer. (it will never be as fine as wheat flour). Then use half of the corn flour thus produced and half regular flour and season with salt, pepper, paprika, garlic powder, etc. or use a commercial creole seasoning. Another good version is corn flour plus cornstarch instead of wheat flour.
You can either follow the recipe in the OP, or simply dredge the oysters first in beaten egg, then in the fish fry mix. You can also beat up egg, milk, hot sauce, and other seasonings, then let the oysters set in that for @ a half hour before dredging them in the dry mixture, then frying them.
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Post by Deleted on Apr 29, 2009 15:22:50 GMT
I don't mean the seasoned Zatarain's Fish Fry,they make a seasoned and unseasoned. I'm just too lazy to mix the corn meal and flour which is all it is.The only flavoring I like is a teeny bit of salt and of course the fresh lemon.No hot sauce,no tartar. Just plain old fried oysters w/lemon.
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Post by bixaorellana on Apr 29, 2009 21:13:59 GMT
The PERFECT oyster poor boy:
hot, buttered French bread, crisp on the outside, lightly tiled with dill pickle slices, then piled with freshly fried oysters and served open-faced so the lucky diner can squirt on lemon juice and hot sauce.
*swallows hard and blots lips*
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Post by Deleted on Apr 29, 2009 21:18:03 GMT
Only one more day in ApRil,no more R months till September,better hurry!
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Post by Deleted on Apr 29, 2009 21:26:18 GMT
My oysters will exit the freezer whenever I feel like it.
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Post by username199 on May 7, 2009 0:47:01 GMT
Freeze oysters? How? Never heard of this.
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Post by Deleted on May 7, 2009 2:48:55 GMT
I haven't either 199 and I have lived in and around oyster country most all my life. But,rest assured,you will get a detailed response on this in due time. The Europeans are all (I think) asleep right now and when they wake up you'll hear all about it . Welcome aboard!
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Post by pookie on May 7, 2009 3:37:55 GMT
They fry in South East Asia as well .It just all wrong.
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Post by Deleted on May 7, 2009 5:00:36 GMT
The oysters were vacuum packed and frozen. If they had been frozen in a big block, I'm pretty sure I would not have bought them.
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Post by Don Cuevas on May 26, 2009 16:10:02 GMT
Only slightly related, I wrote a blog entry this morning on Fried Whole Belly Clams. If I'd had Fried Oysters, I would have written about those, too, Yesterday, two entries, one on crabs, soft shelled and cakes; another entry on onion rings. mexkitchen.blogspot.com/ |
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Post by bixaorellana on May 27, 2009 4:12:40 GMT
Nice!
My favorite pics were the raw oysters and the baby wontons.
There is one thing I can't figure out, though -- you only ate two of those crab cakes?!
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Post by hwinpp on May 27, 2009 4:17:14 GMT
Oyster omelette a la Malaysia:  And here's the best place to have it, hot and loud in Jalan Alor, Kuala Lumpur:  |
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Post by Deleted on May 27, 2009 14:21:22 GMT
All this talk of oysters, clams and crabs is making me crave.... squid!  |
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Post by bixaorellana on May 27, 2009 16:30:20 GMT
Ooooooo, squid ~~ yes! Haven't had that in a while -- time to remedy that situation.
*glances meaningfully in HW's direction* *peers towards southern France*
I imagine there are posters here who have some fabulous ways of fixing squid!
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Post by Don Cuevas on May 28, 2009 2:24:22 GMT
Nice! My favorite pics were the raw oysters and the baby wontons. There is one thing I can't figure out, though -- you only ate two of those crab cakes?! The crab cakes were quarter pounders. Plus, there was green salad, corn otc, green beans and potato salad. |
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Post by bixaorellana on May 28, 2009 3:12:30 GMT
Oh. Okay, then. I guess that's all right.  |
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