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11-24-2020, 11:04 AM
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#1
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Executive Chef
Join Date: Oct 2013
Location: Southeast US
Posts: 4,558
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Oysters
I love oysters, but hate to shuck them. I was in Costco yesterday and picked up a container of Pacific ( I think farm raised) oysters as I have been wanting some. Looks like two servings.
My only intention was to deep fry them? My wife does not eat them so anything goes.
Any ideas and easy prep for shucked oysters.
Also I use a lot of Panko bread crumbs for breading shrimp and other items to be deep fried. I think a thinner coating may be in order for the oysters?
TIA. John
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11-24-2020, 11:09 AM
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#2
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,118
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Traditional Southern fried oysters are made with a cornmeal batter, like this.
https://www.gritsandpinecones.com/be...fried-oysters/
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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11-24-2020, 11:14 AM
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#3
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Senior Cook
Join Date: Oct 2019
Location: West slope of the Sierra Nevada
Posts: 419
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Oh Boy... Elliott's in Seattle had an amazing Pan Fried Oysters in Brown Sugar Bourbon Sauce. Dunno if this recipe is exact but I bet it is close.
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11-25-2020, 02:13 AM
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#4
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Chef Extraordinaire
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,233
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I made Steve Kroll's recipe for Oyster Stew a couple years ago for Thanksgiving. Just a small pot, since only Himself and his sister like it. Meanwhile, my BIL and I enjoyed clam chowder. The stew got rave reviews from the oyster loving side of the family. I don't know if you want to fuss with making it just for yourself, but here's a link to the recipe:
Steve Kroll's Oyster Stew
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter
"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
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11-25-2020, 05:56 AM
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#5
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Master Chef
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,579
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I've never fried oysters but scalloped oysters were always part of our Thanksgiving feast.
Start with a layer of saltine cracker crumbs in a casserole followed by a layer of oysters and their liquor repeat the layers finishing with a top layer of cracker crumbs, dot with butter, pour milk into a corner of the dish until you can just see it coming up the sides of the casserole, bake in a preheated 350F oven for approx. 45 minutes until the top is brown and the milk has been absorbed. I add plenty of fresh cracked black pepper to each layer of oysters.
A little fancier version from Chef John.
https://www.allrecipes.com/video/846...loped-oysters/
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11-25-2020, 11:02 AM
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#6
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Executive Chef
Join Date: Oct 2013
Location: Southeast US
Posts: 4,558
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Quote:
Originally Posted by GotGarlic
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I never use corn meal for any breading as I do not care for the texture or the taste. Maybe I need to revisit this thinking?
But will try this recipe.
I have some seafood breader in the pantry. House Autry. Very southern yet I don't think they use corn meal? Maybe fine or corn flour? Its been there a long time. May not be good anymore?
Thanks GG.
Quote:
Originally Posted by Aunt Bea
I've never fried oysters but scalloped oysters were always part of our Thanksgiving feast.
Start with a layer of saltine cracker crumbs in a casserole followed by a layer of oysters and their liquor repeat the layers finishing with a top layer of cracker crumbs, dot with butter, pour milk into a corner of the dish until you can just see it coming up the sides of the casserole, bake in a preheated 350F oven for approx. 45 minutes until the top is brown and the milk has been absorbed. I add plenty of fresh cracked black pepper to each layer of oysters.
A little fancier version from Chef John.
https://www.allrecipes.com/video/846...loped-oysters/
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Thanks Bea. I only have a small container. I want to try them before I go all the way in. I have never purchased oysters this way.
For my first try I want to deep fry them.
But thank you very much.
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11-25-2020, 12:10 PM
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#7
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Certified/Certifiable
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,760
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You might try mincing the oysters, mixing with cream cheese, green onion, and a touch of sugar.. Place a heaping tsp. full onto a wonton skin. Wet the skin edges with water, and fold corners inward, overlapping to seal. Let dry on cooling rack for 5 minutes. Fry in hot oil until crispy. Serve with a lemon sweet and sour sauce.
Seeeeya' Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.  - https://gwnorthsfamilycookin.wordpress.com/
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11-25-2020, 02:09 PM
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#8
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,118
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Quote:
Originally Posted by Roll_Bones
I never use corn meal for any breading as I do not care for the texture or the taste. Maybe I need to revisit this thinking?
But will try this recipe.
I have some seafood breader in the pantry. House Autry. Very southern yet I don't think they use corn meal? Maybe fine or corn flour? Its been there a long time. May not be good anymore?
Thanks GG.
Thanks Bea. I only have a small container. I want to try them before I go all the way in. I have never purchased oysters this way.
For my first try I want to deep fry them.
But thank you very much.
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You could probably switch the ratio of flour and cornmeal. I think the cornmeal is what makes it crunchy. Or you could try this Japanese recipe that uses cornstarch and panko.
https://rasamalaysia.com/fried-oyste...fried-oysters/
I'm not sure about the seafood breader - I have never used it. It could have become rancid, I suppose. If you want to try it, smell it first.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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11-25-2020, 02:17 PM
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#9
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Senior Cook
Join Date: Jan 2020
Location: Huntington
Posts: 250
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Anyone here eat them raw right off the half shell ?
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11-25-2020, 02:37 PM
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#10
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Cupcake
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,872
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I love them that way when they are fresh.
__________________
~Kathleen
A little bit Ginger. A little bit Mary Ann.
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11-25-2020, 03:13 PM
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#11
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,004
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Nope, I don't oysters raw off the half shell. They taste of diluted salt with the texture of snot. Not so gross that I wouldn't eat them, but I don't see the point.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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11-25-2020, 04:27 PM
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#12
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,118
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Quote:
Originally Posted by taxlady
Nope, I don't oysters raw off the half shell. They taste of diluted salt with the texture of snot. Not so gross that I wouldn't eat them, but I don't see the point.
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You're supposed to sprinkle them with hot sauce
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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11-25-2020, 04:28 PM
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#13
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,118
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Quote:
Originally Posted by RCJoe
Anyone here eat them raw right off the half shell ?
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Quote:
Originally Posted by Kathleen
I love them that way when they are fresh.
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No. Ick. I've tried it but I really don't like the texture. I don't like them much fried, either. A traditional Thanksgiving dish around here is oyster dressing. I've never tried it.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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11-25-2020, 04:33 PM
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#14
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,654
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Quote:
Originally Posted by RCJoe
Anyone here eat them raw right off the half shell ?
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Yep, but only if I buy them from the shop, I also like raw cherry stone clams.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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11-25-2020, 04:44 PM
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#15
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,118
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Quote:
Originally Posted by PrincessFiona60
Yep, but only if I buy them from the shop, I also like raw cherry stone clams.
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I live in an area where oysters are identified on menus by the river or bay where they were harvested  They're usually served or sold the same day they were caught.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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11-25-2020, 05:34 PM
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#16
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,654
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Quote:
Originally Posted by GotGarlic
I live in an area where oysters are identified on menus by the river or bay where they were harvested  They're usually served or sold the same day they were caught.
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Hard to find those same day here in Wyoming...can I interest you in some Rocky Mountain Oysters?? 
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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11-25-2020, 07:25 PM
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#17
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Chef Extraordinaire
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,233
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Quote:
Originally Posted by taxlady
Nope, I don't oysters raw off the half shell. They taste of diluted salt with the texture of snot...
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On our very first date, Himself ordered Oysters Rockefeller. He offered me one, so I tried it. When he asked what I thought of it, I told him I would let him know the next day. That's when I told him that my sinuses drain a lot and I didn't need to spend good money just to have that sensation on demand.
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter
"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
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11-25-2020, 07:35 PM
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#18
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Senior Cook
Join Date: Jan 2020
Location: Huntington
Posts: 250
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I've never eaten them raw off the half shell. That's why I asked. Do you just let them slide down your throat ? Do you chew them ?
When I was on long island I got some blue point clams once. They came on a plate of ice with wedges of lemon and some cocktail sauce. I chewed it a couple of times and my friend said, "for God's sake swallow that" !
Living in the heart of Appalachia back then before the internet I didn't
have much access learning about these things.
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11-26-2020, 07:20 AM
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#19
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Executive Chef
Join Date: Mar 2017
Location: Springfield, MO
Posts: 4,168
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Quote:
Originally Posted by RCJoe
Anyone here eat them raw right off the half shell ?
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Back in my party days, we would have them raw, in various bay side bars we frequented.
Don't think we ever ate them entirely sober tho.
Ross
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Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
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11-26-2020, 11:02 AM
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#20
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Executive Chef
Join Date: Oct 2013
Location: Southeast US
Posts: 4,558
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Quote:
Originally Posted by Chief Longwind Of The North
You might try mincing the oysters, mixing with cream cheese, green onion, and a touch of sugar.. Place a heaping tsp. full onto a wonton skin. Wet the skin edges with water, and fold corners inward, overlapping to seal. Let dry on cooling rack for 5 minutes. Fry in hot oil until crispy. Serve with a lemon sweet and sour sauce.
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Sounds very good Chief. Recipe noted.
Quote:
Originally Posted by GotGarlic
You could probably switch the ratio of flour and cornmeal. I think the cornmeal is what makes it crunchy. Or you could try this Japanese recipe that uses cornstarch and panko.
https://rasamalaysia.com/fried-oyste...fried-oysters/
I'm not sure about the seafood breader - I have never used it. It could have become rancid, I suppose. If you want to try it, smell it first.
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I have been breading traditional. Flour - Egg wash - Panko. Very crispy without the addition of corn meal. May be a little too crispy for oysters? I am thinking something lighter. I suppose some use only flour, then drop them?
I will check, but I think the mix I have has corn meal in it. I'm not going to use it. Trash can as soon as I walk out of this office.
Quote:
Originally Posted by RCJoe
Anyone here eat them raw right off the half shell ?
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Clearly my favorite way to enjoy them. There is little doubt that oysters raw are the very best way. I just hate shucking.
Its weird but my wife will shuck them for me and she would never touch oysters prepared any way.
But will shuck them.
Quote:
Originally Posted by PrincessFiona60
Hard to find those same day here in Wyoming...can I interest you in some Rocky Mountain Oysters??  
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I have had "turkey fries" I think they call them. I was on a business trip when I was offered to try them and they were excellent.
But I'm not going out of my way to find or make them.....
Quote:
Originally Posted by RCJoe
I've never eaten them raw off the half shell. That's why I asked. Do you just let them slide down your throat ? Do you chew them ?
When I was on long island I got some blue point clams once. They came on a plate of ice with wedges of lemon and some cocktail sauce. I chewed it a couple of times and my friend said, "for God's sake swallow that" !
Living in the heart of Appalachia back then before the internet I didn't
have much access learning about these things.
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Its kinda a chew and a swallow. I mean they need no chewing depending on size. But yes, oysters raw are chewed. Not like steak, but chewed none the less. And they are wonderful!
Quote:
Originally Posted by Just Cooking
Back in my party days, we would have them raw, in various bay side bars we frequented.
Don't think we ever ate them entirely sober tho. 
Ross
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Clearly a glass of milk would be way out of place when oysters grace the table.
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