Makes 18 fried oysters, enough to garnish 6 servings Makes 18 fried oysters, enough to garnish 6 servings
Fried oysters are complex and compact. Crunchy on the outside, they give way to a soft, briny interior that makes a big impact. Float them on the surface of vegetable soups or seafood chowders, or on Herbed Croutons, if necessary, to keep them dry and crisp. These are also good fun with an ice-cold beer or a vodka martini.
You will need a kitchen thermometer to keep the oil temperature constant while making this dish.
About 3 cups canola oil
11/4 cups whole milk
1 large egg
18 shucked oysters, in their liquid
11/4 cups all-purpose flour
21/2 cups dry bread crumbs or panko (Japanese bread crumbs)
Coarse salt
Freshly ground black pepper
1. Preheat the oven to 200°F. Pour the oil into a 2- or 3-quart pot to a depth of 1 inch. Heat over medium-high heat to a temperature of 350°F. Line a plate with paper towels.
2. Pour the milk into a bowl. Add the egg and whisk until well incorporated. Spread the flour out on a plate. Spread out the bread crumbs on a separate plate.
3. Remove the oysters from their liquid and pat them dry with paper towels. Dredge the oysters in the flour and, one by one, dip them in the milk. Shake them dry, then dip them in the bread crumbs.
4. Lower the oysters into the hot oil, a few at a time to avoid crowding the pot and lowering the temperature. Fry until golden brown, about 2 minutes.
5. Carefully remove the oysters with a slotted spoon and set on the paper towel-lined plate to drain. Season with salt and pepper, transfer to a baking sheet, and keep warm in the oven while you make the other oysters. (Prop the door of the oven open with a cork or folded kitchen towel to keep the heat as low as possible.) Serve as soon as all of the oysters are cooked.
Add to: Potato and Leek Soup, Extra-Smoky New England Clam Chowder.