To me oysters fall in the same category as chicken livers either you like them or not. I like both and especially fried. When I was sixteen at my first real job, my position was a fry cook in charge of hush puppies, french fries, oysters, shrimp, flounder and anything fried.
We used to get the most beautiful oysters from Mc Clenanville, SC they were as big as a silver dollar. The ones I used today from the grocery were supposed to be medium size. Maybe 2 of them were, the rest were pieces. But as they say in car racing you run with what you brung.
- 1/2 cup shelled oysters (feeds 1 hungry person)
- 1 egg (beaten, add 1/2 tsp. hot sauce, worcestershire and pinch of salt)
- bread crumbs (any kind)
- 2 cups oil (peanut is best, but I used vegetable)
First line up your prep station, flour, egg wash, bread crumbs and heat oil to 350 degrees.
I like to add hot sauce, worcestershire and pinch of salt to the egg wash. Your oil temp is critical if it’s not hot enough they will be soggy. My oil was to hot because I don’t have a thermometer that will reach 350 and I had to cook a couple of crab cakes to cool it down.
I only used about 1/2″ oil and it was tricky to get my temp correct, if you have a deep fryer your results will be better. I have one but did not want to break it out for this small batch.
Cook them for about 2 minutes and flip over for another 1 minute depending on how hot your oil is. You want them lightly golden and not overcooked. Serve with your favorite sauce and hush puppies.