Enjoy! Pour buttermilk in a medium-size bowl and add the drained oysters. Gently shake any excess flour from the oysters. Smart thinking don’t you think? Serve while hot. Place a few oysters into the hot oil. ★☆. Have you priced any oysters lately? Usually takes just a minute or two. Add enough evaporated milk to cover the oysters. You’ll need a oyster knife to pry open the oysters. Add the oysters and let stand for 10 minutes. We bought shucked oysters in gallon sized containers back in the restaurant days. This is how we fried our oysters back when I managed the kitchen for my brothers seafood restaurant. Place on a baking sheet and place in the refrigerator while oil comes to temperature. Use fresh oysters from the shell, or shucked oysters. You might also like: Southern Fried Catfish, Round out your seafood dish with these: Southern Hushpuppies, How about this? 1 cup Self-Rising Flour While the oil heats, pour the oysters into a strainer and let them drain. Required fields are marked *, Rate this recipe Stir them around a bit once they start floating to the top. Place medium saucepot over Medium heat on stove top. We kept our dredging flour in a large restaurant bus pan back in the day. My brother use to sample raw oysters straight out of the gallon bucket whenever we got a new order in. I’m using canola oil here because it handles high heat better. This is the way I like to enjoy them if I’m going to eat them raw. 1/4 cup Evaporated Milk Printable recipe included. It gave the fish, seafood and hushpuppies really great flavor, but you have to make sure you’re getting it to the customer while it’s still hot. I’ll post a link to some of the other recipes I’ve included in this series down below. Oh that’s good. Heat about 2 inches of vegetable oil in a deep, heavy saucepan or deep fryer to 370 F. Line a plate or pan with a double thickness of paper towels and set it aside. We thought paying 30-35 dollars for a gallon was pretty expensive back then. 1/2 teaspoon Salt. Use your hand and toss the oysters around until fully coated with flour. Dredge oysters in this and let sit on paper 5 minutes. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. And, should you ever decide that you are no longer interested, it’s even quicker to unsubscribe. One of the oysters had a baby crab inside the shell. About 3 times that much today in my area. At home, I use a small sauce pot and fill it just under halfway full with cooking oil. Add corn meal. ★☆ At the restaurant, we had a shaker basket that we kept in the flour. Smile. I’ll send you an Email every once in awhile to remind you when I post a new recipe, or when anything else of importance is going on around Taste of Southern. I did pour off some of the liquid so the oysters would hold on to more of the milk. Heat oil to 350F degrees. Brown lightly 30-40 seconds on each side. Always start out light with the salt. Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking! It’s totally free, and super easy to sign up. They’re really simple and easy to prepare following our restaurant recipe. Carefully slide oysters into hot oil. ★☆ Buy pints of shucked oysters at most of your favorite grocery stores. I’d flinch and draw up just watching him because I could not eat them that way. Place one cup of flour in a small mixing bowl. I’m using fresh oysters because I’m only making a few for myself. I love these things and could eat a plate full. We would toss the oysters around to coat them, then place them in the shaker basket and gently shake off the excess flour. Spicy Fried Oysters: Add 1 tablespoon of hot sauce—such as Frank's or Texas Pete—to the egg mixture. Add the breaded oysters and fry until golden brown about 1-2 minutes. Add 2 teaspoons of cayenne pepper (more or less) to the cornmeal mixture. Bring the oil up to 350F degrees for frying and drop in a few of the oysters at a time. Stir to coat. You are now just watching for them to get a light golden color on them and they’re done. Lift them out and shake off any excess flour. Since then, I’ll eat a couple of them raw, but they taste best to me when they are fried. In a medium bowl, combine the flour, salt, and paprika. I enjoy them every chance I get, but not as often as I would like. Dip the oysters in the egg wash mixture and thoroughly roll them in the breading. Keywords: calabash fried oysters, deep fried oysters, southern, lightly breaded, lightly fried, north carolina, seafood, quick and easy. In a heavy skillet, heat oil to 325 °F. Place on wire rack to drain prior to serving. From there, we tossed them into the fryer. At the restaurant, we served what we called the Captains Combo Platter. In other words, stay away from them during the summer. … Serve them up while they are still nice and hot. If you’re using fresh oysters, place them in a colander and rinse them well under cold running water. We piled it high on the plate and it was one of our biggest sellers. I helped him open his “Captain Gordon’s Seafood Restaurant,” back then and I managed the kitchen for the first couple of years the restaurant was in business. Add oysters. But, I made it through. Fry until light golden brown. Cook five at a time until golden brown, about 2 minutes. How did you like it? Place the oysters on a wire rack if you have it. But, those days are pretty much gone now and folks all over enjoy fresh oysters all year around. Testing also gives you an excuse to eat a fried oyster before you serve them to the family or guests. Drain the oysters and dry them thoroughly. Just be careful. Fill pot just under half full with cooking oil. You can certainly use shucked oysters like you’ll find in a container in most of your local grocery stores. Your email address will not be published. Ready to give our recipe a try? Place a large stockpot or Dutch oven over medium-high heat and add the oil. I hope you’ll do it today. Drain … I’ve never been very good at this to begin with, but these were some of the hardest oysters to try and open that I think I’ve ever encountered. Have you tried our Calabash Fried Oysters recipe? How cool is that? Coat the oysters in the evaporated milk. I might have just passed on that. It’s really super simple. Quick and easy. If you’re using shucked oysters, place the oysters and some of the liquid in a small container. Add salt. It will only take a minute or two for you to leave your comments in the section below. Kind of a greasy texture. There’s a lot behind the “R” month theory, but we will not go into that now for it would take a while to explain. And, be sure you’re using Evaporated Milk for best results. I’m using fresh oysters because I’m only making a few for myself. Rinse fresh oysters in the shell under cold running water. Smile. In another bowl, whisk the eggs with the water. You can certainly use shucked oysters like you’ll find in a container in most of your local grocery stores. Add the oysters to the buttermilk and let soak. Remove oysters from the shell and place in a small container. This is about an hour later. Heat the oil to 370-375 F. In the meantime beat eggs, beer, salt, pepper, garlic, onion powders and cayenne if using. Cajun Seasoned Fried Oysters: Replace 1 teaspoon of salt with 1 teaspoon of a Cajun or Creole seasoning blend. Use a slotted spoon to remove the oysters when they are lightly colored. You can’t let food sit around and cool or the customer will start tasting the lard in the food. Here in North Carolina, our WILD oyster season generally runs October thru March, so our season will be opening in just a few days from the date of this writing. Place oysters in flour and toss well to fully coat. There was a time when folks would only eat raw oysters in months that had an “R” in it. Smile. At the restaurant, we fried all of our foods in pure lard that we bought in 50 pound boxes. I’ll be looking forward to seeing you add your name to our list. Calabash Style Fried Oysters are “lightly breaded and lightly fried.” Use fresh oysters, or use shucked oysters by the pint from your local grocery store. They’re super delicious and I hope you’ll enjoy them often.
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