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Wednesday, December 28, 2011

Batter Fried Boiled Oysters

Batter Fried Boiled Oysters can become tricky to prepare if you don't know what to do with them first. That's because boiled oysters from a can are already fully cooked and tend to break apart easily when mishandled. Here's a hint: freeze the canned oysters before frying them. I will show you how. They handle much better and won't fall apart.

If you are wanting to prepare a Cajun-style oyster po-boy sandwich, there are usually enough of them in an 8 oz. can to make one up. Just substitute them for the large fresh one's which are called for in our Lafayette Oysters PO-Boy recipe. You will be surprised to discover how similar the 2 types of sandwiches rate in tastes and texture.

Ingredients

  • 1 (8 oz.) can Polar oysters, drained (reserve liquid) 
  • 1 cup yellow cornmeal 
  • 3/4 cup all-purpose flour 
  • 1 tsp. baking powder 
  • 1/2 tsp. salt 
  • pinch of baking soda 
  • oil 
  • season to taste

    Preparing the wet batter for dipping 

      1. combine oyster liquid, 1/4 cup all-purpose flour, seasonings, baking powder, salt and baking soda 
      2. whisk together well until all the lumps are removed 
      3. the batter should have a smooth pouring consistency (a small amount of water can be added if needed) 
      PREPARING THE DRY INGREDIENTS FOR DREDGING
      1. combine the yellow cornmeal and 1/2 cup of all-purpose flour 
      2. mix the two well to allow for an even distribution around the coated oysters
      Instructions
        1. drain oysters and reserve liquid for the batter 
        2. spread oysters out on a non-stick cookie sheet 
        3. make sure the oysters do not touch each other 
        4. freeze them for 30 minutes 
        5. thoroughly coat the frozen oysters in the liquid batter 
        6. next, dredge the oysters in the dry cornmeal and flour mixture 
        7. skillet fry at 365 degrees for about a minute on each side 
        8. remove oysters from hot oil when they reach a golden brown color 
        9. spread fried oysters on a paper towel to absorb excess oil 

        Makes 2 - 4 servings

        Note

        As previously mentioned, these bite-size morsels are already fully cooked and they tend to easily break apart when not handled properly. By using a little care, we can gently spread them out on a non-stick cookie sheet before freezing.

        It doesn't take much oil to fry them up either-about 1/2 inch in a medium size skillet. Remember, at this point we are mainly concerned with frying the batter that coats the oysters.

        I like to season my fried oysters with a teaspoon of Tony Chacheres's Original Creole seasoning and a half teaspoon of Old Bay seasoning which is added to the liquid batter (Bowl 1).

        The seasonings come together to bring about the familiar and unmistakable flavors and ambiance of Cajun and Creole cuisine.

        Another choice you may want to consider when it comes to seasoning is our popular DIY Cajun Seasoning recipe, which we also have posted on this site. It's easy to make and you probably already have most of the ingredients in your spice rack.

        Like most other folks who I know that love oysters, I would like to have fresh 'out of the shell' oysters rather than boiled ones out of a can. But, when they are hard to find, we sometimes have to improvise a little. Try these Batter Fried Boiled Oysters when you get an opportunity. I bet you will love 'em as much as I do.

        Bon appetit!
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