Abe said...

> Got a hankering for some deep fried oysters, so I bought a lb of fresh
> shucked medium pacifics.
>
> Question. I usually bread with half and half corn meal and flour, with
> some salt, pepper, and cayenne thrown in to the breading.
>
> Anyone have other favorite suggestions for breading oysters to be
> fried?


Abe,

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?

Maybe I should try some.

Andy
Never had oysters.

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

"Andy" <q> 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?
>
> Maybe I should try some.
>

Andy, they are delicious! The breading does not overpower the oysters,
rather it takes on the flavor of the oysters. Fried oysters have a strong,
distinct oyster flavor. I prefer the consistency of fried to raw. They are
wonderful.

cybercat said...

>
> "Andy" <q> 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?
>>
>> Maybe I should try some.
>>
>
> Andy, they are delicious! The breading does not overpower the oysters,
> rather it takes on the flavor of the oysters. Fried oysters have a
> strong, distinct oyster flavor. I prefer the consistency of fried to
> raw. They are wonderful.


cybercat,

Being the extremist that I am (HA!), could you please steer me to the
"world record" deep-fryed oyster contest?

Probably NOLA?

Thanks!

All the best,

Andy

In article >, Andy <q> wrote:

>Never heard of deep-fried oysters, but from the sound of your breading,
>doesn't that overpower the oyster's flavor?

It would be very difficult to overpower an oyster's flavor.

Deep-fried oysters are common to the U.S. gulf coast and
U.S./Canada west coast. I didn't realize they might be
unheard of in other places where oysters are common.

Steve

Steve Pope said...

> In article >, Andy <q> wrote:
>
>>Never heard of deep-fried oysters, but from the sound of your breading,
>>doesn't that overpower the oyster's flavor?
>
> It would be very difficult to overpower an oyster's flavor.
>
> Deep-fried oysters are common to the U.S. gulf coast and
> U.S./Canada west coast. I didn't realize they might be
> unheard of in other places where oysters are common.
>
> Steve


Steve,

I ain't been around the shellfish (??) world much.

I've had a lifetime o' shrimp, but not so much at all of clams, oysters
or crawfish.

I guess I'd better get going?!?

All the best,

Andy

cybercat wrote:
> "Andy" <q> 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?
>>
>>Maybe I should try some.
>>
>
>
> Andy, they are delicious! The breading does not overpower the oysters,
> rather it takes on the flavor of the oysters. Fried oysters have a strong,
> distinct oyster flavor. I prefer the consistency of fried to raw. They are
> wonderful.
>
>
I haven't seen any responses about just pan frying the oysters. I've
had them both ways, and if you flour and season them lightly then pan
fry in butter and olive oil,that is hard to beat. Deep fried is good
but pan fried IMHO is better. Don't over cook!