FRIED OYSTERS

Oyster Recipes — By gulfscapes magazine on March 6, 2008 at 8:48 am

Fried Oysters

Perfect fried oysters, like perfectly roasted chicken, are a lot harder than most think. The key seems to be absolute control of temperature – we use 375 degrees in an electric skillet, and decent oil that’s not left over from a fish fry four months ago. A batter helps reduce spattering and forms a golden shell to seal in the flavor. As with crepes, you need to mix the batter and then let it set up for about 30 minutes.

24 fresh oysters
4 cups oil
Batter:
1 cup flour
1 teaspoon baking powder
2/3 cup water
1 egg
1 tablespoon oil
salt and pepper to taste.

Mix batter and let it rest 30 minutes while you shuck oysters. Heat oil to 375 degrees in an electric skillet or fryer. Dip oysters in batter and cook a few at a time in oil until golden brown. Serve with your favorite sauce.

Oysters are, of course, cold, and more than five or six big ones will cool the oil to the point where the batter absorbs oil before it cooks. The results very, very greasy! So it’s important to let the oil come up to the proper temperature before you add the oysters. On the other hand, if the oil is too hot, big oysters will get dark brown too fast and be cold in the middle.

Do realize that your fryer or skillet may have its own ideas about temperatures. One of our’s does a great job at 325 degrees, the other requires a 375 setting.