Plus, I always have a few packages of cornmeal in my pantry.Īfter dredging the oysters, place them on a baking sheet lined with parchment paper and heat up your oil. I like this method because a cornmeal crust will stay crispier longer than a standard batter and it adds a great crunch. His recipe starts with a standard flour-egg-cornmeal dredge. Some oystermen recommend paying attention to the frost line across the US for a good gauge of where the tastiest oysters might be at any given time of year.įor this recipe, I contacted my friend, Chef and Angler ( though, I’m not certain that’s the order he prefers) Joe Cascio and asked him to share one of his most popular fried oyster recipes from his restaurants, Square One Fish Company and Joe’s Riverside Grille. Not what you look for in an oyster.Īlso, oysters just taste better from colder waters. To prepare for spawning, oysters convert glycogen stores to gamete (eggs and sperm) which leaves the oysters soft, flabby and funky. Conventional wisdom dictates that we give the oysters a chance to spawn - so there would be oysters to harvest later. The summer months are the breeding season for oysters. Realistically, this is all I needed to hear… Logistics: Red Tides are more prominent during the summer months and they contain an algae which can be toxic to humans. If live oysters sat out on a dock for any amount of time during the hot summer months - well you can imagine the petri dish of food-bourne illnesses that could conjure. Safety:įood storage and handling wasn’t always what it is now. I admit I’ve stuck to this philosophy my whole life, but I was curious about the reason behind the rule. That meant oysters were off-limits from May through August. Growing up, we only ate oysters from September through April (months with the letter “R” in them). 1.4 Pin “Deep Fried Oysters with Remoulade For Later!.1.2 Check out the video to see the oysters in action:.1 How To Test If The Oil Is Hot Enough To Fry:. 0.1 ONLY EAT OYSTERS IN MONTHS WITH AN “R”.
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