My Dad's Fried Oysters
I know, I know, you either love the oyster, or can’t stand it. So if you have an appreciation, keep reading, if not, that’s fine too. I have loved oysters ever since I can remember. My parents use to take me to a local oyster restaurant and we would sit at the bar watching the big burly men shuck oysters at lightening fast speeds. As a little kid, I would finish off 2 dozen by myself. I loved the salty sea flavor. I have always been much more of a salty than a sweet person. Most of the time though, we bought oysters to eat at home. We ate them very often in the colder months and even had an oyster shell driveway, pretty dangerous for an accident prone little girl. I can’t remember a summer before my 12 or 13th birthday that I didn’t have scab knees all of short season.
Even though it isn’t actually necessary anymore, we still only eat oysters in the colder months. I have been in the mood for oysters for a while now. We hardly ever eat them out, because we can’t stop at just a dozen. If we fed our craving, we would go broke, so we purchase them by the half bushel at home. We eat the majority of them raw. There are many other ways to make oysters, a good stew is one of my favorites that I will share another time. I love to enjoy the oyster as close to its raw state the best. That is the beauty of this fried oyster. They are crispy on the outside and barely cooked inside, a trick I learned from my dad.I serve them with my favorite crinkle cut fries and spicy cocktail sauce.
- Shucked Oysters, 3-4 dozen
- 1/ cup flour
- 1/2 cup cornmeal
- 1 teaspoon old bay, or any other cajun or seafood seasoning
- vegetable oil for frying
- Preheat cooking oil to medium high. Combine flour, cornmeal, and seasoning in a large bowl. Toss oysters in batches, about 12 at a time, to coat well.
- Fry oysters in hot oil just until golden brown.
Tip: The sound of the frying oyster will change when it is done, when the sound changes, evacuate quickly. This should take less than a minute.
- 1/2 cup ketchup
- 1 tablespoon horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco, or more to taste
- 1 teaspoon lemon juice