The Hawthornes love oysters and during the season, we go through 6 or so bushels.
Steamed oysters.
Smoked oysters.
Oysters on the halfshell.
Broiled oysters with any number of toppings.
And fried oysters.
Lately, Mr. H. has been in charge of the oyster-frying.
And he's been experimenting with the coatings.
Coating Mix #1 For Fried Oysters
1 cup flour
1/2 cup panko
1/2 cup cornstarch
1 tsp paprika
Mix all ingredients until well combined.
Shuck oysters and drain a bit.
Place oysters in breading mix and shakeshakeshake to evenly coat.
(We use a tupperware container for everything.)
Heat peanut oil to 370° and deep-fry 4-6 oysters at a time for about 1 minute. Golden.
Drain on a rack.
Rosie Tips:
- When you're frying anything, never crowd the pan. Crowding the pan lowers the temperature of the oil and you'll end up with oily/greasy, not crisp.
- Don't skimp on the oil. I use at least 3 inches of oil in an 8-inch diameter heavy duty deep pan.
- I always use peanut oil for frying. It has a higher smoke point than other oils and it has a neutral taste. (Oils begin to decompose at their smoke points, creating unpleasant smelling compounds.)
- Keep your oil temperature high (370° - 375°) and consistent. High temperatures cook the outside quickly. Low temperatures allow the oil to seep into the food, making it greasy.
- For crying out loud, buy an instant read laser thermometer and take the worry out of frying. It's worth every penny.
Serve with your favorite cocktail sauce or, for a special treat, try Rosie's Pig Shack Sauce.
It's my version of Boar and Castle Sauce and it's different and delightful.
Here's the recipe: Rosie's Pig Shack Sauce.
We served the next batch of fried oysters on a Caesar Salad.
And here's Rosie's recipe for her Caesar dressing and homemade croutons.
Coating Mix #2 For Fried Oysters
1/4 cup flour
1/4 cup cornstarch
1/2 cup panko breadcrumbs
1 TB Old Bay seasoning
Mix ingredients well and toss oysters to coat evenly.
Fry as above.
Enjoy!
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