Posts Tagged 'fried'

Fried Oysters

Fried Oysters

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.

Homemade French Fries

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

  1. Heat the oil in a large dutch oven to 360°F.
  2. 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.
  3. 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).
  4. Remove from the oysters from the deep fryer and allow to drain for a minute.  Season the oysters with salt.
  5. 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

  1. Mix all ingredients well.
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Ad Hoc Buttermilk Fried Chicken

The last several months have been as busy as any in my life.  We’re coming to the end of a large project at work which means that the hours are particularly long and I’ve had to travel for business for several weeks.  Add to that the holidays and a vacation, it means that I’ve barely had time to make dinner, let alone post about it.

But I did have enough time make some fried chicken the other night.  I’ve tried quite a few recipes for fried chicken, including one I posted before. And while some of them have been good, I never quite found one that was perfect. I think I’ve come a lot closer.

Before it was completely sold out nearly everywhere, Angela bought me the Ad Hoc Cookbook for my birthday. And one of the first recipes I had to try was for the fried chicken.

The brine keeps the fried chicken from drying out while adding flavor to the meat.  The crust is nearly perfect.  I kept picking out pieces that had fallen off the frying chicken and eating it.  It was even better eaten with the chicken.

Ad Hoc Buttermilk Fried Chicken
Adopted from Ad Hoc at Home

2 1/2 to 3 lbs chicken
2 cups buttermilk
peanut oil for deep frying

Brine:
8 cups water
1 lemon, halved
6 bay leaves
1 small bunch thyme
1 small bunch Italian parsley
2 tbsp honey
5 garlic cloves, cut in half width-wise
1/2 cup kosher salt

Coating:
3 cups all-purpose flour
2 tbsp garlic powder
2 tbsp onion powder
2 tsp paprika
2 tsp cayenne pepper
2 tsp kosher salt
1/2 tsp ground black pepper

  1. Bring the brine ingredients to a boil in a large pot.  Remove from the heat and allow to cool to room temperature.  Chill in the refrigerator until cold.
  2. Cut the chicken into 10 pieces (2 wings, 2 thighs, 2 legs, 4 breast pieces).  Add to the brine and refrigerate for 12 hours.
  3. Remove the chicken from the brine and allow it to rest in the refrigerator for at least several hours.
  4. Remove the chicken from the refrigerator 1 1/2 hours before cooking.
  5. Heat the oil in a large pot to 320ºF.
  6. Prepare two baking sheets with cooling racks on them.
  7. Whisk together the coating in a shallow bowl.  Place the buttermilk in another shallow bowl.
  8. Dredge the chicken, first through the flour coating, then in the buttermilk, then again in the flour coating.  Place the chicken on one of the baking sheets.
  9. When the oil is hot, add the legs and thighs to the oil and cook for 3 to 4 minutes or until it begins to color.
  10. Add the breast and wing pieces to the oil and cook for 10 to 12 minutes more or until the chicken is nicely browned and cooked through.
  11. Remove the chicken and place on the second baking sheet.
  12. Allow the chicken to cool slightly then serve.

Serves 2 to 3.