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Prep Time: Cook Time: Total Time:
Southern Spicy Fried Oysters
1/3 cup salt
2 tablespoons cayenne pepper
1 tablespoon plus 1 teaspoon gumbo file powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground white pepper
1 tablespoon paprika
1 tablespoon freshly ground black pepper
2 cups all-purpose flour
6 cups peanut oil
1/2 gallon select shucked oysters, about 40 oysters
Combine the salt, cayenne pepper, gumbo file powder, onion powder, garlic powder, white pepper, paprika and black pepper. Stir to mix well. Add 2 tablespoons of this mixture to the 2 cups flour. Stir to mix well. Stored in a tightly covered container in a cool place, the
remaining spice mixture will keep for 2 months. If you fry oysters
often, having the spice mixture already made will be handy.
Heat the peanut oil in a heavy skillet that is large enough for the
oil to be 1 1/2 inches deep, but not more than halfway up the sides
of the skillet. The temperature of the oil should be 350 degrees on a
frying thermometer.
Working with a dozen oysters at a time, sprinkle them with 1/2
teaspoon of the spice mixture and toss to coat evenly. Then toss the
oysters quickly in the spice-flour mixture, coating them well but
shaking to remove any excess flour. Do not leave the oysters sitting
in the flour of they will get soggy.
Drop the oysters gently into the hot oil. Do not crowd the skillet by
adding too many at once. The oysters should not touch each other. If
you put in too many, the temperature of the oil will drop and the
finished oysters may be greasy. Move them around with a slotted spoon so that they don't stick to the skillet or each other. Fry the
oysters for 45 to 60 seconds. When they are done, they should be golden brown.
It is important not to overcook them, because they will lose their delectable juices. If you suddenly hear popping and sputtering
from the skillet, remove the oysters immediately; that's a sign that
they're beginning to overcook. Otherwise, remove the oysters with a
slotted spoon when they are golden brown and place them on a paper towel to drain, changing the towel if it begins to get saturated with oil.
Wash, rinse, dry and warm the empty oyster shells. Place 1 tablespoon of the hot Horseradish Cream Sauce in each half-shell and add one or two hot oysters, depending on their size. Sprinkle with grated fresh horseradish and serve very quickly.
Yields about 40 fried oysters.
Horseradish Cream Sauce:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1/4 cup thinly sliced shallots
2 cups whole milk
1/2 cup heavy cream
3/4 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice
2 tablespoons prepared horseradish
2 tablespoons grated fresh horseradish or more if you want a hotter sauce
Heat the butter in a heavy-bottomed nonreactive saucepan over medium heat. When hot, add the flour, whisking to combine without lumps.
Cook for 5 minutes, whisking to prevent browning. Add the sliced shallots and stir well to combine. Cook for 1 minute. Add the milk and cream, whisking to avoid lumps. Bring the mixture to a slow simmer and cook for 15 minutes, whisking occasionally and reducing the heat if necessary. Add the salt and pepper.
Put the lemon juice, prepared horseradish and fresh horseradish in a bowl large enough to hold the sauce. Strain the hot shallot mixture over them and stir to combine. Discard the shallots. Use the sauce
immediately, keep it warm in a double-boiler, or let it cool to room temperature and pour it into a refrigerator container. Tightly covered, the sauce will keep in the refrigerator for 3 days.
Yields 2 cups.
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Southern Spicy Fried Oysters
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Category: Recipes
Prep Time: Cook Time: Total Time:
Southern Spicy Fried Oysters
1/3 cup salt
2 tablespoons cayenne pepper
1 tablespoon plus 1 teaspoon gumbo file powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground white pepper
1 tablespoon paprika
1 tablespoon freshly ground black pepper
2 cups all-purpose flour
6 cups peanut oil
1/2 gallon select shucked oysters, about 40 oysters
Combine the salt, cayenne pepper, gumbo file powder, onion powder, garlic powder, white pepper, paprika and black pepper. Stir to mix well. Add 2 tablespoons of this mixture to the 2 cups flour. Stir to mix well. Stored in a tightly covered container in a cool place, the
remaining spice mixture will keep for 2 months. If you fry oysters
often, having the spice mixture already made will be handy.
Heat the peanut oil in a heavy skillet that is large enough for the
oil to be 1 1/2 inches deep, but not more than halfway up the sides
of the skillet. The temperature of the oil should be 350 degrees on a
frying thermometer.
Working with a dozen oysters at a time, sprinkle them with 1/2
teaspoon of the spice mixture and toss to coat evenly. Then toss the
oysters quickly in the spice-flour mixture, coating them well but
shaking to remove any excess flour. Do not leave the oysters sitting
in the flour of they will get soggy.
Drop the oysters gently into the hot oil. Do not crowd the skillet by
adding too many at once. The oysters should not touch each other. If
you put in too many, the temperature of the oil will drop and the
finished oysters may be greasy. Move them around with a slotted spoon so that they don't stick to the skillet or each other. Fry the
oysters for 45 to 60 seconds. When they are done, they should be golden brown.
It is important not to overcook them, because they will lose their delectable juices. If you suddenly hear popping and sputtering
from the skillet, remove the oysters immediately; that's a sign that
they're beginning to overcook. Otherwise, remove the oysters with a
slotted spoon when they are golden brown and place them on a paper towel to drain, changing the towel if it begins to get saturated with oil.
Wash, rinse, dry and warm the empty oyster shells. Place 1 tablespoon of the hot Horseradish Cream Sauce in each half-shell and add one or two hot oysters, depending on their size. Sprinkle with grated fresh horseradish and serve very quickly.
Yields about 40 fried oysters.
Horseradish Cream Sauce:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1/4 cup thinly sliced shallots
2 cups whole milk
1/2 cup heavy cream
3/4 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice
2 tablespoons prepared horseradish
2 tablespoons grated fresh horseradish or more if you want a hotter sauce
Heat the butter in a heavy-bottomed nonreactive saucepan over medium heat. When hot, add the flour, whisking to combine without lumps.
Cook for 5 minutes, whisking to prevent browning. Add the sliced shallots and stir well to combine. Cook for 1 minute. Add the milk and cream, whisking to avoid lumps. Bring the mixture to a slow simmer and cook for 15 minutes, whisking occasionally and reducing the heat if necessary. Add the salt and pepper.
Put the lemon juice, prepared horseradish and fresh horseradish in a bowl large enough to hold the sauce. Strain the hot shallot mixture over them and stir to combine. Discard the shallots. Use the sauce
immediately, keep it warm in a double-boiler, or let it cool to room temperature and pour it into a refrigerator container. Tightly covered, the sauce will keep in the refrigerator for 3 days.
Yields 2 cups.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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