At the restaurant, we served what we called the Captains Combo Platter. We kept our dredging flour in a large restaurant bus pan back in the day. Always start out light with the salt. We piled it high on the plate and it was one of our biggest sellers. I’m using canola oil here because it handles high heat better. They’re super delicious and I hope you’ll enjoy them often. Paper towels make your fried foods a bit soggy in my opinion. Kind of a greasy texture. Printable recipe included. We bought shucked oysters in gallon sized containers back in the restaurant days. They only need a minute to cook. Place on a baking sheet and place in the refrigerator while oil comes to temperature. Have you tried our Calabash Fried Oysters recipe? This is how we fried our oysters back when I managed the kitchen for my brothers seafood restaurant. You can certainly use shucked oysters like you’ll find in a container in most of your local grocery stores. You can’t let food sit around and cool or the customer will start tasting the lard in the food. Buy pints of shucked oysters at most of your favorite grocery stores. Oysters are done when lightly golden colored. 1/2 teaspoon Salt. Serve while hot. Ready to give our recipe a try? Drain the oysters and dry them thoroughly. We bought shucked oysters in gallon sized containers back in the restaurant days. I’d flinch and draw up just watching him because I could not eat them that way. Use fresh oysters from the shell, or shucked oysters. Usually takes just a minute or two. About 3 times that much today in my area. Mix the flour and Panko bread crumbs in another bowl. Dip the oysters in the egg wash mixture and thoroughly roll them in the breading. 1 pint shucked Oysters or 12 fresh oysters in the shell How cool is that? Serve them up while they are still nice and hot. Remove oysters when done. Calabash Style Fried Oysters are “lightly breaded and lightly fried.” Use fresh oysters, or use shucked oysters by the pint from your local grocery store. Calabash Fried Oysters Recipe – You’ll need these ingredients. Fry until light golden brown. In another bowl, whisk the eggs with the water. This is yet another recipe in a series of recipes that I’ve placed here on Taste of Southern based on my days as the kitchen manager for my brothers seafood house restaurant from back in the 80’s. If you enjoyed this article, subscribe to receive more just like it. We would toss the oysters around to coat them, then place them in the shaker basket and gently shake off the excess flour. And, be sure you’re using Evaporated Milk for best results. Bring the oil up to 350F degrees for frying and drop in a few of the oysters at a time. You can fry up an oyster to see if you’d like to add more. Just be careful. Place a few of the oysters into the mixture. Heat oil and butter until sizzling hot. I love these things and could eat a plate full. I’m using fresh oysters because I’m only making a few for myself. Add enough evaporated milk to cover the oysters. Smile. The signup box is below and you’ll also find one in the top right hand corner of each page. Place medium saucepot over Medium heat on stove top. ★☆ But, I made it through. You might also like: Southern Fried Catfish, Round out your seafood dish with these:  Southern Hushpuppies, How about this? If you’re using shucked oysters, place the oysters and some of the liquid in a small container. Fill pot just under half full with cooking oil. They were closed up tight for sure. While you’re here, be sure to sign up for our totally FREE NEWSLETTER. I’ll send you an Email every once in awhile to remind you when I post a new recipe, or when anything else of importance is going on around Taste of Southern. Place oysters in flour and toss well to fully coat. Rinse fresh oysters in the shell under cold running water. Remove oysters from the shell and place in a small container. Thankfully though, we have many oyster farmers in our areas that grow oysters in bags or cages, and we can enjoy them all year around. How about you? Stir them around a bit once they start floating to the top. I might have just passed on that. I realize oysters are an acquired taste, just like many other foods. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. It’s totally free, and super easy to sign up. 1/4 cup Evaporated Milk 1 cup Self-Rising Flour Since then, I’ll eat a couple of them raw, but they taste best to me when they are fried. It’s really super simple. Your email address will not be published. Heat oil to 350F degrees. My brother use to sample raw oysters straight out of the gallon bucket whenever we got a new order in. Add the oysters to the buttermilk and let soak. Enjoy! It came with fried fish, shrimp, oysters, deviled crab, French fries or baked potato, Cole slaw and of course – hushpuppies. You don’t want to over salt these. Use a slotted spoon to remove the oysters when they are lightly colored. Grab a fork or whisk and mix all the ingredients together. … In other words, stay away from them during the summer. I’ve done Creamy Cole Slaw, Fried Catfish, Calabash Fried Shrimp, Hushpuppies and this one for Calabash Fried Oysters as a few examples. In a heavy skillet, heat oil to 325 °F. Your email address will not be published. Keywords: calabash fried oysters, deep fried oysters, southern, lightly breaded, lightly fried, north carolina, seafood, quick and easy. Some folks prize these to eat as well. Place the cornmeal, flour, creole seasoning and salt … How did you like it? You could also add clam strips and scallops for a little bit extra. I’ll post a link to some of the other recipes I’ve included in this series down below. Add the oysters and let stand for 10 minutes. Eastern North Carolina Pulled Pork BBQ in the Oven, Tags: calabash fried oysters, deep fried oysters, lightly breaded, lightly fried, main dishes, north carolina, quick and easy, seafood, southern, Steve Gordon, Taste of Southern. And, should you ever decide that you are no longer interested, it’s even quicker to unsubscribe. Stir to coat. Brown lightly 30-40 seconds on each side. Calabash Fried Oysters Recipe – You’ll need these ingredients. It took many years later for me to ever try one raw. It really did take me a while to get them all open. ★☆ But, those days are pretty much gone now and folks all over enjoy fresh oysters all year around. Add salt. Cook five at a time until golden brown, about 2 minutes. 1/4 cup Yellow Self-Rising Corn Meal I helped him open his “Captain Gordon’s Seafood Restaurant,” back then and I managed the kitchen for the first couple of years the restaurant was in business. Quick and easy. Drain on paper towels and immediately sprinkle with kosher salt. There was a time when folks would only eat raw oysters in months that had an “R” in it. I’ve never been very good at this to begin with, but these were some of the hardest oysters to try and open that I think I’ve ever encountered. Oh that’s good. In a medium bowl, combine the flour, salt, and paprika. Heat about 2 inches of vegetable oil in a deep, heavy saucepan or deep fryer to 370 F. Line a plate or pan with a double thickness of paper towels and set it aside. Calabash style means “lightly breaded and lightly fried.” Give them a try soon. Carefully slide oysters into hot oil. Calabash style basically means the seafood is “lightly breaded and lightly fried.” It comes from a style of cooking seafood from a little city down near our state line with North Carolina and South Carolina, just a few miles away from the popular travel destination of Myrtle Beach, South Carolina. Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking! Smile. Add corn meal. From there, we tossed them into the fryer. Drain … Share your memories of this dish with us. Or, place them on a piece of brown paper bag. At home, I use a small sauce pot and fill it just under halfway full with cooking oil. While the oil heats, pour the oysters into a strainer and let them drain. ★☆. Place a few oysters into the hot oil. Smile. One of the oysters had a baby crab inside the shell. It gave the fish, seafood and hushpuppies really great flavor, but you have to make sure you’re getting it to the customer while it’s still hot. Either will work find. Place the oyster on a saltine cracker and pour on a bit of Texas Pete Hot Sauce. ★☆ Place a large stockpot or Dutch oven over medium-high heat and add the oil. Pour buttermilk in a medium-size bowl and add the drained oysters. Add oysters. Place the oysters on a wire rack if you have it. This is the way I like to enjoy them if I’m going to eat them raw. Have you priced any oysters lately? Place one cup of flour in a small mixing bowl. gently remove oysters from baking sheet and gently drop them into the hot oil I did pour off some of the liquid so the oysters would hold on to more of the milk.

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