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Calling All Fried Oyster Experts:

H

Hawkeye10

Buttermilk Man
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Should the corn meal be fine almost like flour, or should it be coarse enough that it feels gritty in your teeth?

I say fine, but some local chefs dont agree with me.

Either that or they are lazy.
 
Oysters should be eaten raw. Chilled with some lemon juice and tabasco sauce.
 
I like the fine corn meal best.

Serve them with fantail shrimp and cocktail sauce is heaven on a plate.
 
PoS said:
Oysters should be eaten raw. Chilled with some lemon juice and tabasco sauce.
Click to expand...

My grandfather said the hungriest and the bravest person in the entire world, was the first person to eat a raw oyster.

I have had clams that way in a bar in Rhode Island, but never an oyster.

I used to watch my dad shuck bags of them in the garage, and could not get past the smell.
 
Step right up folks, everyone who is both civil and minimally on topic collects a like.

Thank you for your participation.

:2dance:
 
RetiredNSmilin said:
I like the fine corn meal best.

Serve them with fantail shrimp and cocktail sauce is heaven on a plate.
Click to expand...

Are you saying you get served gritty corn meal oysters?

I dont get it, wiz it in a food processor if you have to, this is not OK.

WTF?
 
RetiredNSmilin said:
I said FINE CORNMEAL.
Click to expand...

Ya, and I say that is the far superior way, but I am asking if when you sit down to a plate of fried that someone else has made, maybe this someone else is supposed to know how to cook, do you ever get served oysters with corn so coarsely ground that it feels like oysters and grit in your mouth?

Apologizes if that was too graphic but in my defense I am a bit irritated.....his happened to me yet again recently.

My daughter told me to get over it, that this is a minor matter.

I disagree.

Catfish OK(ish)

Oysters NO!

Says Hawkeye.

I am checking in with the wisdom of the crowd.
 
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Hawkeye10 said:
Ya, and I say that is the far superior way, but I am asking if when you sit down to a plate of fried that someone else has made, maybe this someone else is supposed to know how to cook, do you ever get served oysters with corn so coarsely ground that it feels like oysters and grit in your mouth?

Apologizes if that was too graphic but in my defense I am a bit irritated.....his happened to me yet again recently.

My daughter told me to get over it, that this is a minor matter.

I disagree.
Click to expand...

Thank you for the explanation.

I am in your camp 100%. There is nothing worse that coarse cornmealed oysters that taste like they dropped them in the sand before frying them.

Well, there might be one thing worse. Oysters that were cut up in 1/4ths and served as a whole oyster. There is a place in Tyler called the Fisherman's Sports Grill that did that.

I sent them back, and left, after taking a picture of them with my phone. They were 1/3 the size of the lemon wedge, yet they tried to say they were full sized.

I almost hit the waiter with the whole plate.

I don't mind catfish cooked that way, but not precious oysters.
In fact, there is a chain called Chicken Express that has huge catfish fillets cooked like that and are yummy, yummy, yummy.
They are so big, I thought they were cod.
 
I love fresh cold oysters served raw, on the half-shell.
With cocktail sauce, lemon juice, and saltine crackers.

(And ice cold beers, naturally)

I used to (but haven't in a long time) roast them in the shell on the barbecue grill.
When they heat up to the point that the shells pop open, you peel the top shell off, and top each oyster with a dab of butter, some garlic salt, black pepper, lemon juice, and parmesan cheese.
MAN, that is good!!

As far as frying them, I'm in the camp of rolling them in flour, salt, and pepper before frying.
NEVER corn meal, ever.
:(
 
RetiredNSmilin said:
My grandfather said the hungriest and the bravest person in the entire world, was the first person to eat a raw oyster.

I have had clams that way in a bar in Rhode Island, but never an oyster.

I used to watch my dad shuck bags of them in the garage, and could not get past the smell.
Click to expand...

Ive eaten raw oysters since I was little. I would spend summers with my grandparents and they would always get fresh ones from Chesapeake Bay. Ive had my share of food poisonings but I keep eating them anyway. Love 'em.
 
Hawkeye10 said:
Should the corn meal be fine almost like flour, or should it be coarse enough that it feels gritty in your teeth?

I say fine, but some local chefs dont agree with me.

Either that or they are lazy.
Click to expand...

It's truly just a matter of personal taste. I like oysters. I like them raw, steamed, fried, broiled, stewed, and even Rockefeller. As for a frying batter, I'm partial to the texture of rough ground cornmeal, but I also like finely ground as well.

My favorite, is lightly steamed (just enough to crack the edge the shell enough to get a knife in to pry it open, shucked one at a time, then immediately eaten on a saltine cracker from a fresh sleeve of crackers, with a drop of fresh lemon, then drizzled with drawn butter from an old metal campfire style coffee pot (real butter), and finally a generous splash of Louisiana Hot Sauce, followed up by peal and eat shrimp cooked in Old Bay with lemons halved, and an extremely cold beer, so cold it has ice crystals inside the bottle neck, to wash it all down.
 
PoS said:
Ive eaten raw oysters since I was little. I would spend summers with my grandparents and they would always get fresh ones from Chesapeake Bay. Ive had my share of food poisonings but I keep eating them anyway. Love 'em.
Click to expand...

I can see why.

My ex-Mother-in-law used to make a really good oyster dressing during Thanksgiving and Christmas that was really good.

I just prefer them fried with shrimp and cocktail sauce.
 
RetiredNSmilin said:
My grandfather said the hungriest and the bravest person in the entire world, was the first person to eat a raw oyster.

I have had clams that way in a bar in Rhode Island, but never an oyster.

I used to watch my dad shuck bags of them in the garage, and could not get past the smell.
Click to expand...

My maternal grandfather called oysters sea snot, and refused to eat them except in oyster stew. He also wouldn't eat stewed okra for pretty much the same reason.
 
Beaudreaux said:
It's truly just a matter of personal taste. I like oysters. I like them raw, steamed, fried, broiled, stewed, and even Rockefeller. As for a frying batter, I'm partial to the texture of rough ground cornmeal, but I also like finely ground as well.

My favorite, is lightly steamed (just enough to crack the edge the shell enough to get a knife in to pry it open, shucked one at a time, then immediately eaten on a saltine cracker from a fresh sleeve of crackers, with a drop of fresh lemon, then drizzled with drawn butter from an old metal campfire style coffee pot (real butter), and finally a generous splash of Louisiana Hot Sauce, followed up by peal and eat shrimp cooked in Old Bay with lemons halved, and an extremely cold beer, so cold it has ice crystals inside the bottle neck, to wash it all down.
Click to expand...

Now you are making me hungry.

I think tomorrow I will got to a favorite Cajun diner of mine and get what they call a 5-5-5. Five oysters, 5 shrimp, and 5 scallops. All of them full sized and not cut down.
 
Beaudreaux said:
It's truly just a matter of personal taste. I like oysters. I like them raw, steamed, fried, broiled, stewed, and even Rockefeller. As for a frying batter, I'm partial to the texture of rough ground cornmeal, but I also like finely ground as well.

My favorite, is lightly steamed (just enough to crack the edge the shell enough to get a knife in to pry it open, shucked one at a time, then immediately eaten on a saltine cracker from a fresh sleeve of crackers, with a drop of fresh lemon, then drizzled with drawn butter from an old metal campfire style coffee pot (real butter), and finally a generous splash of Louisiana Hot Sauce, followed up by peal and eat shrimp cooked in Old Bay with lemons halved, and an extremely cold beer, so cold it has ice crystals inside the bottle neck, to wash it all down.
Click to expand...

Holy Crap!.....We have A connoisseur!

:thumbs:
 
Beaudreaux said:
My maternal grandfather called oysters sea snot, and refused to eat them except in oyster stew. He also wouldn't eat stewed okra for pretty much the same reason.
Click to expand...

My Mom used to love what she called oyster stew:

Oysters
milk
salt
Pepper

Bring to the slightest of boils after scalding the milk, cooling for about 10 minutes, and then adding the oysters.

I never really thought that deserved to be called "stew", but it was amazingly tasty.

I have no idea where she learned that.

Michigan farm girl she was.
 
Smoked oysters are great. Never tried them fried, only raw-smothered in tobasco or smoked.
 
all fried stuff tastes the same. When I ate oysters I liked them raw
 
I dont know if its just me but I think East coast seafood and shellfish tastes better than the West coast stuff. Eastern oysters and lobster are awesome compared to their counterparts in the west.
 
I prefer raw oysters myself. And have them with capers. I found that out by accident. That rocks.

But if you're going to fry them, roll them in some Zatarains fish fry. If you don't have that then use half flour, half corn meal and salt and pepper the hell out of the dredge. And use garlic and onion powder. I cook for people in Louisiana and I approve this message.
 
Hawkeye10 said:
Ya, and I say that is the far superior way, but I am asking if when you sit down to a plate of fried that someone else has made, maybe this someone else is supposed to know how to cook, do you ever get served oysters with corn so coarsely ground that it feels like oysters and grit in your mouth?

Apologizes if that was too graphic but in my defense I am a bit irritated.....his happened to me yet again recently.

My daughter told me to get over it, that this is a minor matter.

I disagree.

Catfish OK(ish)

Oysters NO!

Says Hawkeye.

I am checking in with the wisdom of the crowd.
Click to expand...

Leave washington and come down to Louisiana. No ones ever ****ed up oysters down here. It's like magic. Raw, chargrilled, fried etc. All taste like heaven in the bayou.
 
roughdraft274 said:
Leave washington and come down to Louisiana. No ones ever ****ed up oysters down here. It's like magic. Raw, chargrilled, fried etc. All taste like heaven in the bayou.
Click to expand...

Just visited for the first time last AUGUST. Big mistake coming that time of year because I cant deal with the heat anymore which was a bummer, did not get to do as much as I wanted, but I sure ate good. Liked all the music in the French Quarter too.
 
Brewdog said:
I prefer raw oysters myself. And have them with capers. I found that out by accident. That rocks.

But if you're going to fry them, roll them in some Zatarains fish fry. If you don't have that then use half flour, half corn meal and salt and pepper the hell out of the dredge. And use garlic and onion powder. I cook for people in Louisiana and I approve this message.
Click to expand...

I almost always make my own breadings but I used some of their stuff just last week, it was pretty good. And the corn was ground very fine, just the way I say it should be for oysters.
 
PoS said:
I dont know if its just me but I think East coast seafood and shellfish tastes better than the West coast stuff. Eastern oysters and lobster are awesome compared to their counterparts in the west.
Click to expand...

WTF, is this like rap music or somethin? Never heard that before but there might be something to it. I have spent a lot of years living right on the Pacific Coast, my time on the East Coast can be measured in days so I am in no position to comment on the guts of the matter but thanks for voicing it.....something to consider. I tend to get around, these places in Seattle selling me crunchy in a bad way fried oysters are not crap places. Maybe they are going for "rustic"?
 
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