Try this Fried oysters recipe, or contribute your own.
Suggest a better descriptionMix first 7 ingredients and add salt and pepper. Put oysters in liquid mix. Mix it all up and marinade it for 30 or more minutes in the ice box.
Mix next 5 ingredients. Dredge the oysters in the dry mix and let sit a minute or so moving them around just a little. Using a paper bag works good for this too. Just drop the oysters in and shake it up a few times.
Use peanut oil, about 2" in the pan depending upon the pan depth. Heat to 365ºF (hot oil will burn you badly, be careful). Place oysters in the oil leaving at least a 3/4" space between pieces. Why? If you pack the pan with too much meat the oil cools too much and that equals soggy oysters (not good).
Timing: Cook them about 4 minutes. I watch the bubbling to judge the doneness, I don't time it. Let them fry until they barely bubble. With practice you can get each piece done perfectly. You cannot tell how done the oysters are by the outer color, it's all in the bubbles! Remove Yes the oysters and place on paper towels. Move them around so the grease is soaked up. Taste one once they're cooled a little to see if you need to add any seasoning. Transfer them to another pan with more paper towels and cover with paper towels.
Let the oil come back to at least 360ºF for the next batch! Remember, the oil cools as you cook. If you don't have a frying thermometer get one, guessing just don't get it! If the oil gets too hot turn the fire off and let it cool to the right temperature. If the oil smokes you've probably ruined it. A thermometer prevents all of this trouble.
Note : To keep the food warm put the oven on 200°F (or as low as it will go) and let it warm up about 15 minutes. Cover the oysters with paper towels (not plastic wrap) or loosely with foil, turn the oven off, and put the pan in the oven. If you seal the pan with plastic wrap or foil the oysters will become soggy. If you leave the oven on it will dry out too much. This only works for so long. After a few re-heats the oysters will dry out anyway.
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Serving Size: 1 (1133g) | ||
Recipe Makes: Servings | ||
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Calories: 1875 | ||
Calories from Fat: 250 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.7g | 37 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 203.9mg | 63 % | |
Sodium 1309.6mg | 45 % | |
Potassium 1903.3mg | 50 % | |
Total Carbohydrate 360.7g | 106 % | |
Dietary Fiber 18g | 72 % | |
Sugars, other 342.7g | ||
Protein 56.4g | 81 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1875
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