Abe wrote:
>
> >Never heard of deep-fried oysters, but from the sound of your breading,
> >doesn't that overpower the oyster's flavor? Do they lack in flavor or
> >something?
> Turns out the fried oysters were a mistake. I used to have them many
> years ago during college drunk nights. I guess my palate has changed
> since then, because I thought they would have been much better raw
> with a little lemon, and maybe a touch of cocktail sauce. As they
> were, the delicate flavor just couldn't make it through the fry
> factor. I ended up throwing half of them away.

I've never liked fried oysters for that very reason -- they get tough
and rubbery. But, when they're served raw with lemon & coctail sauce
(self-made) or steamed and served with lots of melted butter, they're
pretty darned good, especially when freshly shucked in front of the
diner.

Sky