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Fried Oysters

Posted by Solitary Dancer on April 14, 2006

Thanks to Mimsey for finding this goodie

Fried Oysters

Oysters — You either love ’em or hate ’em. But just in case you are an oyster lover like me, here is a recipe for fried oysters that I tried last night that just blew my hair back. It is adapted from the allrecipes.com website, posted as “Dorsey’s Fried Oysters” where it got 10 five-star reviews. Incidentally, this is quick & easy to prepare — probably 20 minutes at most. This recipe makes a big entree for one or smaller portions/appetizers for two to four. Very filling, crispy not greasy. Serve with tartar sauce if you like.

Cooking oil (peanut preferred, but others OK)
1 pint jar of shucked oysters and juice
1 egg, beaten
1 tsp Old Bay Seasoning (or your fave — Creole, Italian, etc)
1/2 to 3/4 cup Carbalose flour
3/4 tsp baking powder
salt & pepper to taste

Get all the ingredients ready. Preheat a smallish saute pan with 1/4 to 1/2 inch oil until good & hot, but not smoking. Drain the oysters well into a mixing bowl & save the juice. Check over your oysters. If any are extra big, cut them in half for even cooking. Remove & discard the chewy “foot” if it is there.

To the mixing bowl with oyster juice, add egg, Old Bay Seasoning, Carbalose and baking powder, as well as salt & pepper to taste and mix well, but not too long.

Test the heat of the oil by dropping a little batter in it and see if it sizzles (not smokes). Dip your oysters in the batter, let the excess drain off for a second, then fry in the hot oil for 1 minute or so on each side until they are crispy brown. (Don’t crowd them. You will have to repeat this a couple of times.) Remove crispy oysters to paper towels to drain. Remove floating brown bits in the oil and repeat.

Eat ’em while they’re hot.


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