jellyb, how do you flash those babys?
John, you will hate this but I use canned boiled oysters allot, a buck a can. They come in a real salty juice that also makes a great sour cream dip. Don’t get me wrong, I love the freshsters.
Whenever I get a gallon of Oysters now I bread them and flash freeze them right away.When I need them I take what I need and the breading sticks to them better.Oysters here in N.C. are 55 bucks a gallon now.And no you will not know they were frozen.
John. I guess thers more than one way to skin a cat. I have never met an oyster I didn’t like.
Parmesan cheese on an oyster? Salsa on an oyster? Pepper jack cheese on an oyster? Well, I guess they had already been ruined when you froze them…
And I have bragged about the good taste of my Roadfood friends…
Pan fry still frozen breaded oysters in squirt or two of squeeze margarine lightly. Depending on the size,place 1 or 2 oysters on a clean oyster shell(saved from the last backyard shucking). Top with hot or mild salsa, chopped onion,and pepper jack cheese and run under hot broiler until gooey. Oysters diablo.
Although there are a multitude of recipes claiming to be the original oyster stew of New Orleans, I feel that the brown oyster stew is, without a doubt, the original. Cream or milk used in many oyster stews today were not found in New Orleans recipes in the early 1700s. Secondly, oysters were not considered edible until the Cajuns were introduced to the delicacy by the Indians in Bayou Country. The dark brown roux of the Cajuns was added to the new-found delicacy and the brown oyster stew was born. >>
not considered edible by whom? the greeks and romans practically worshipped them, and they were beloved by the celts. the Cajuns were of French descent. by 1754, ordinances restricting the harvesting of oysters had been introduced to maintain a breeding stock.
Thank you for the oyster recipes and suggestions.
hahaha………………. it wouldn’t be just the lead, it would also make you a terrorist target. Like a high-rise they’d want to fly an airplane into you.
We call that,Putting lead in the pencil.
Blue point oysters baked with creamed spinach and parmesan cheese with Hollandaise sauce on the side
Ki’s Steak & Seafood
Glendale Heights, IL ………………….. This aint Roadfood gentleman
you slide these oysters off their shell and on to a 24oz. Porterhouse steak
My son got them for me from a Kroger sale. I hadn’t seen frozen-breaded Oysters in that large a container, but he got them and they cooked up just fine. Not quite Gulf-Coast standards, but compared to "Prairie Oysters" they were outstanding![;)]
Al, where did you get a gallon of oysters. Sure sounds good to me. The catfish nuggets were a bargain.
Paul E. Smith
Count me in on one who enjoys the frozen breaded Oysters. Monday evening we used the Turkey fryer to do Catfish and Oysters for some of the family. Catfish nuggets are on sale at 99cents a pound this week at Kroger, So 5 lbs of catfish and a gallon of Oysters did the trick that night!
Here is a recipe from Allrecipes:
Dorsey’s Fried Oysters
2 cups vegetable oil for frying
1 pint shucked oysters and juice
1 egg, beaten
salt to taste
1 teaspoon ground black pepper
1 teaspoon Old Bay Seasoning TM
1/2 cup dry pancake mix
Heat oil in a skillet over medium high heat to 350 degrees F.
Combine oysters, oyster juice, egg, salt, pepper and Old Bay Seasoning. Gently stir in pancake mix to make a thin batter.
Spoon oysters one at a time into hot oil. There should be just enough batter surrounding oysters to coat them but it should not be too thick.
Fry until golden brown on both sides. Drain and serve.
You must be logged in to reply to this topic.