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Fried Oysters
This document also available in Spanish
Serves 4
Ingredients
16 each |
oysters, shucked |
|
2 cups |
vegetables |
Salt and pepper to taste |
For the batter: |
½ cup |
flour plus ¼ cup for dusting |
½ teaspoon |
baking powder |
¼ teaspoon |
cayenne pepper |
¼ teaspoon |
black pepper |
¼ teaspoon |
salt |
For the dipping sauce: |
½ cup |
mayonnaise |
2 tablespoons |
lemon juice |
1 tablespoon |
tapatio sauce |
Preparation
- Purchase oysters from a reputable vendor. Make sure they are completely closed shut.
If an oyster shell is open discard.
- Clean oysters thoroughly with water and scrub them with a brush so they are free of sand or dirt.
- Shuck the oysters with a knife and rinse oyster thoroughly with water to clean any sand or dirt.
- Season oysters with ¼ cup of flour seasoned with salt and pepper. Dust the oysters in the
flour mixture and refrigerate until ready to use.
- For the batter mix ½ cup of flour, the baking powder, cayenne pepper, black pepper and salt
in a medium bowl. Gradually add the water to the dry mixture to form the batter.
- In a two-quart saucepan add the oil and bring to a medium heat.
- Dip the dusted oysters into the batter and slowly fry them in the hot oil for 3 minutes or
until golden brown and the internal temperature reaches 180 degrees.
- Place the fried oysters on a plate lined with paper towels so it absorbs the excess oil.
Keep the oysters hot.
- For the dipping sauce, add all ingredients in a small bowl and whisk until well combined.
- Arrange 4 fried oysters per plate with some of the dipping sauce. Serve hot.