Monday, March 18, 2019

Fried Oysters.

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.

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