In honor of health care reform passing last night, I thought we should eat some fried foods. That may be the best form of socializing risks that I know of.
In reality, I had bought some shucked oysters at the farmer’s market and had already been planning to fry them. We’ve been lucky that a seafood vendor has been attending the farmer’s market. Initially, they had only agreed to attend during the winter. Given the quality of their products (particularly, the rock fish), to encourage them to continue attending as well as to eat more seafood, I decided to try and buy at least one thing from them every week. Last week was clam chowder. This week, at Angela’s encouragement, was fried oysters.
Despite being from and currently living in the Chesapeake Bay area, I’ve had little experience with oysters. My parents don’t like them (or at least think they don’t), so I never ate them growing up. My first experience with them was at a local restaurant; from there, I was hooked. Angela’s obsession started after eating a fried oyster topped burger in Boston.
I also must admit that the recipe I use for frying oysters comes from a New Englander. In my defense, my lack of Chesapeake Bay cookbooks not withstanding, it’s really quite good. It’s also said to be a “southern style” fry mix. And while most Marylanders would probably put Old Bay on the oysters, it would probably overpower the mild taste of the sweet oysters I’ve been buying.
I like to serve fried oysters with french fries. If I’m taking the time to start deep frying, I might as well make some french fries while I’m at it. Plus, it makes a convenient “one pot” meal. If you want to make french fries, I’d suggest cooking them before the oysters. The oysters cook very quickly and can add odd flavors to the french fries.
For the dredge, don’t use a very coarse cornmeal (i.e. polenta); it will make the oysters too gritty. However, I would recommend a stone-ground cornmeal if at all possible.
For the frying, I like to setup two half-sheet pans, each with a cooling rack on top. One sheet pan gets the dredged but uncooked oysters. The other sheet pan can be used to rest the cooked oysters.
Fried Oysters
Adapted from The Summer Shack Cookbook: The Complete Guide to Shore Food
1 half-pint shucked oysters
2 cups buttermilk
4-6 cups peanut oil or enough to deep fry
Dredge:
1 1/4 cup all-purpose flour
3/4 cup cornmeal
1 1/2 tsp lemon zest
1/2 tsp dried thyme
1 tsp ground black pepper
1/4 tsp cayenne pepper
1/4 tsp kosher salt
- Heat the oil in a large dutch oven to 360°F.
- In a bowl, put the buttermilk. In another bowl, mix together the dredge ingredients. Dredge each oyster, first through the buttermilk, then through the dry ingredients. Set aside.
- Deep fry the oysters at 360°F until they are lightly browned and cooked through. Initially, the oil will boil very heavily, when the oil subsides and boils lightly, the oysters are done (the change is distinct).
- Remove from the oysters from the deep fryer and allow to drain for a minute. Season the oysters with salt.
- Serve immediately with cocktail sauce.
Serves 2-3.
Cocktail Sauce
Adapted from The Summer Shack Cookbook: The Complete Guide to Shore Food
12 oz. Heinz chili sauce
1 tbsp prepared horseradish
1/2 tsp Worchestershire sauce
1 1/2 tsp lemon juice
pinch of salt
- Mix all ingredients well.
two yolks 