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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 4 |
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There is no one right sway to fry oysters, but some rules must be followed whatever the recipe. These rules, if followed, will result in oysters crisp on the outside and silky on the inside. at top of directions. Read more . ENJOY! Ingredients:
fresh oysters -- about 6 - 12 per person |
yellow cornmeal |
corn flour |
milk or buttermilk |
salt, pepper |
fresh peanut or vegetable oil |
Directions:
1. Notes: Oysters MUST be COLD. Keep in refrigerator while oil is heating.
2. Heat oil to 375 -380 degrees.
3. Shake excess breading off oysters before dropping in oil
4. Drop one at a time and do not crowd. Too many will lower oil temperture below 375 will result in oil absorption and gummy oysters. 6 or 8 at a time is maximum for most home fryers.
5. Fry only a minute or so until oyster floast to top. It's done.
6. Immediately drain on paper towels.
7. Oysters have a delicate flavor and don't need a lot of extra seasonings, which will only mask their true goodness.
8. METHOD ONE
9. Dredge oysters in cornmeal
10. shake off excess and drop one at a time into hot oil.
11. Flip once and remove when they float.
12. Remove when they float.
13. METHOD TWO
14. Mix cornmeal and corn flour in equal amounts
15. Season lightly with salt and pepper
16. shake off excess and drop one at a time into hot oil.
17. Flip once and remove when they float.
18. Remove when they float.
19. METHOD THREE
20. Dredge oysters in milk or buttermilk with one hand
21. Then with clean hand dredge in cornmeal
22. shake off excess and drop one at a time into hot oil.
23. Flip once and remove when they float.
24. Remove when they float.
25. See New Orleans Oyster Poboy recipe
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