bigbadbrother
07-02-2013, 04:06 AM
You must include Fried Oysters when you mention Louisiana food.
And if you do, you should think of the late Justin Wilson, the King of Cajun Cuisine. His best Cajun fried oyster recipe is directly below. It's hard to beat this Authentic Cajun Oyster Recipe.
I've also included Chef John Folse's fried oyster recipe, another great Cajun oyster recipe. Using a combination of both, with some Ball's Cajun Seasoning added really kicks it up a notch. Notice the use of CORN FLOUR in both recipes. NOT Corn MEAL.
Justin Wilson's Louisiana Fried Oyster Recipe:
*Peanut oil
*3 dozen shucked oysters
*2 cups corn flour
*2 teaspoons salt
*1 teaspoon onion powder
*1 teaspoon celery powder
*½ teaspoon garlic powder
* Cayenne pepper to taste
Fill a deep fryer three quarters full with peanut oil and heat to 350 degrees. Drain the oysters and place on paper towels to dry. Combine all the dry ingredients in a bowl and mix well. Dredge the oysters in the dry ingredients, knocking off any excess, and fry in the hot oil a dozen at a time until done. Drain on paper towels.
John Folse's Fried oysters
Batter:
* 1 egg
* 1 cup milk
* 1 cup water
* 4 tbsps yellow mustard
* salt and cracked black pepper to taste
Method:
In a 1-quart mixing bowl blend all ingredients well. Set aside.
Ingredients for frying:
* 2 dozen freshly shucked oysters
* oil for deep frying
* 4 cups yellow corn flour
* 2 tbsps granulated garlic
* 2 tbsps salt
* 2 tbsps cracked black pepper
* 1 tsp cayenne pepper
Method:
Using a home-style deep frying unit, such as a Fry Daddy, heat oil according to manufacturer's directions. A high quality vegetable oil or peanut oil should be considered. Corn flour, a double-ground, yellow cornmeal, may be found in the gourmet section of most food stores or as a pre-packaged fish fry such as Zatarain's. Combine corn flour, garlic, salt and peppers, blending well to ensure seasonings are evenly distributed. Dip oysters in egg batter and then into seasoned corn flour. Deep fry, a few at a time, until they float to the top of the oil and are golden brown. Continue the process until all oysters are done.
Experiment a little and enjoy ! Any good Cajun cook knows that one or two of his personal Cajun cooking secrets comes from trial and error.
And if you do, you should think of the late Justin Wilson, the King of Cajun Cuisine. His best Cajun fried oyster recipe is directly below. It's hard to beat this Authentic Cajun Oyster Recipe.
I've also included Chef John Folse's fried oyster recipe, another great Cajun oyster recipe. Using a combination of both, with some Ball's Cajun Seasoning added really kicks it up a notch. Notice the use of CORN FLOUR in both recipes. NOT Corn MEAL.
Justin Wilson's Louisiana Fried Oyster Recipe:
*Peanut oil
*3 dozen shucked oysters
*2 cups corn flour
*2 teaspoons salt
*1 teaspoon onion powder
*1 teaspoon celery powder
*½ teaspoon garlic powder
* Cayenne pepper to taste
Fill a deep fryer three quarters full with peanut oil and heat to 350 degrees. Drain the oysters and place on paper towels to dry. Combine all the dry ingredients in a bowl and mix well. Dredge the oysters in the dry ingredients, knocking off any excess, and fry in the hot oil a dozen at a time until done. Drain on paper towels.
John Folse's Fried oysters
Batter:
* 1 egg
* 1 cup milk
* 1 cup water
* 4 tbsps yellow mustard
* salt and cracked black pepper to taste
Method:
In a 1-quart mixing bowl blend all ingredients well. Set aside.
Ingredients for frying:
* 2 dozen freshly shucked oysters
* oil for deep frying
* 4 cups yellow corn flour
* 2 tbsps granulated garlic
* 2 tbsps salt
* 2 tbsps cracked black pepper
* 1 tsp cayenne pepper
Method:
Using a home-style deep frying unit, such as a Fry Daddy, heat oil according to manufacturer's directions. A high quality vegetable oil or peanut oil should be considered. Corn flour, a double-ground, yellow cornmeal, may be found in the gourmet section of most food stores or as a pre-packaged fish fry such as Zatarain's. Combine corn flour, garlic, salt and peppers, blending well to ensure seasonings are evenly distributed. Dip oysters in egg batter and then into seasoned corn flour. Deep fry, a few at a time, until they float to the top of the oil and are golden brown. Continue the process until all oysters are done.
Experiment a little and enjoy ! Any good Cajun cook knows that one or two of his personal Cajun cooking secrets comes from trial and error.