The Perfect Fried Food

March 17, 2018

We’re coming to the end of the r months – which means this is the moment to be eating oysters.  I love them every possible way – raw, in stews, baked into Rockefeller.  But I really love them fried.

They’re easier than you think – and so much better than anything you can get in a restaurant because you can snatch them from the frier and eat them while they’re still piping hot.  Hard to think of a more delicious way to celebrate St. Patrick’s day.

 

Fried Oysters

Shopping list: 1 pint oysters, 1 pint buttermilk, 2 cups cornmeal

Staples: flour, salt, oil.

You could shuck your own oysters, but unless you’re really an expert that makes the entire process a whole lot harder.  I open my own oysters to eat on the half-shell, but when I’m frying oysters I buy them pre-shucked.

Carefully drain the oysters, and put them in 2 cups of buttermilk for about 10 minutes.

Line a baking sheet with waxed paper or a silpat pad. Mix 2 cups of cornmeal with 2 cups of flour and a teaspoon of salt.  Pick up each oyster, shake it a bit, allowing the buttermilk to drip off before plunking it into the cornmeal mixture; toss it about so it’s coated on all sides and place it on the lined baking sheet. Do it with the next oyster, and the next….

In a deep pot heat at least 2 inches of oil until it registers 375 on a thermometer. Pick up an oyster, shake it to remove excess breading and plunk it into the oil. Fry for about a minute and a half until just golden, then remove with a slotted spoon and set on paper towels to drain. You should be able to fry 6 to 8 oysters at a time.  Bring oil back to 375 before adding a new batch. 

Sprinkle with salt and serve with plenty of fresh lemons.  Some people like tartar sauce or remoulade with their oysters, but I think that masks the delicate flavor. 

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