January 7, 2019
It’s an R month. Which to me, at least, means lots of oysters.
Ordered a hundred over Christmas (they live a good ten days in the refrigerator, covered with a damp towel). At the end, when we’d had our fill of oysters on the half shell, I fried the last of them.
Shopping list: 1 pint oysters, 1 pint buttermilk, 2 cups cornmeal
Staples: flour, salt, oil.
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.
Categorised in: Snacks and Beginnings