Good Ol’ Bay Fried Oysters
This recipe eliminates breading in favor of a more tempura-like result.
Ingredients:
36 Choptank Sweets
vegetable oil to fill pan to a 1.5 inch depth
1 cup of cold water
1 cup self-rising flour
1 heaping tablespoon chile powder
1 heaping tablespoon Old Bay® seasoning
1 heaping tablespoon garlic powder
Instructions:
With a fork, mix together the flour and spices. Add water a little at a time while stirring until the batter is thick and sticky and without lumps. Only add enough water to make the mix viscous and smooth (so you might not need the whole cup of water).
Shuck the oysters and drain. Liquor may be reserved for another use if desired. Drop the drained oysters into the batter and make sure they are completely coated.
Heat oil in a large (11-12” diameter) straight-sided sauté pan or low-sided Dutch oven to 375˚F.
Work in batches of 12 oysters to fill the sauté pan: Remove oysters one at a time from batter and drop into the oil. Fry until golden brown and puffed up, turning with tongs as necessary (about a minute and a half for each side, no longer than 3 minutes total cooking time). WARNING: the oil will splatter, so it may be a good idea to wear a kitchen apron. Remove each oyster as it is done to an oven-safe platter lined with paper towels, keeping the oysters in a single layer so they maintain their crispness. You may place the platter(s) in a warm oven as you finish them. It is very important that the oil returns to 375˚F before you start the next batch of oysters.
Serve with your choice of sauce. Here are a few ideas: chipotle aioli, ginger sesame, or even jalapeño ranch. Cocktail sauce not recommended!
