“I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. I love a creamy but acidic coleslaw. Combine all ingredients and let rest for 15-20 minutes so the flavors can meld. Try to shop at reputable seafood seller or fishmonger–that’s the easiest way to ensure quality. They seem super fancy, but they’re actually very easy to prepare. Fry the oysters in batches, depending upon the size of your pot and the amount of oil you are using. This classic French sauce has been served with raw oysters for years in Europe, and there is a reason it’s so popular! Then, mix in the sesame oil. .You want live oysters that have been recently harvested and kept cool and wet. Looking for more authentic recipes? Hi dailo, yes, I did mention the oysters are delicate but they are so juicy! Prepare the batter by mixing ¾ cup flour, the baking powder, Heat the oil to 350 degrees F in a small (to save oil) but deep pot (to prevent splattering). It’s simple, delicious, and brings out the natural, fresh flavor of your raw oysters. If they don’t have them, go elsewhere. Then, mix in the sesame oil. They can mix and match and experiment to see what they like best! Peel and mince 1 small shallot and stir it into 1/2 cup cider vinegar, along with 1 to 2 tablespoons brown sugar, 1/4 to 1/2 teaspoons red chili flakes, and salt to taste. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. After having some good pan-fried oysters at a local restaurant, I was inspired to go home and make a recipe of my own to try with our homegrown oysters. Not only is it an auspicious dish––it's delicious. This process prevents the oyster from sticking to the bottom of the pot. Either way, fresh oysters on the half shell are great to eat and fun to serve at home. Yahoo is part of Verizon Media. To open your oysters, use an oyster knife. To make a spicy sauce, mix 1 small finely minced serrano chile (discard the seeds to tame the heat, if you like) with 2 tablespoons lime juice and 2 tablespoons red wine vinegar. Cocktail sauce is probably the most traditional topping. Try my Traeger Clams for something a little more backyard casual, or my Coconut Shrimp for the best seafood breading you’ll ever make. The oysters are very delicate, so be careful handling them. As you are frying, you should adjust the heat to maintain a temperature between 325 degrees F and 350 degrees F, because the oil will cool quickly as you drop in the battered oysters and then quickly heat again as they cook. For this recipe, we fried oysters in batches of 3 or 4 depending upon their size. But of course, as with any Chinese New Year dish, it’s never just a simple “deep fried oyster.” The oysters are served on a thin bed of lettuce, not just because it makes for a refreshing addition to any fried food, but because it’s a very popular Chinese New Year vegetable! When you’re looking for oysters, there are a few basic things to look for. Remove. When you spritz lemon juice on truly fresh oysters, you may even notice them twitch a bit when the acid hits them. Then, mix in the, Now you’re ready to deep fry the oysters. However, there’s a vegan version of oyster sauce that’s made with mushrooms instead of oysters. It makes for a crispier oyster. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Now you’re ready to deep fry the oysters. The word “mignonette” used to refer to the small bag of spices used to flavor broths and liquids, but its meaning has changed over time. Fried oysters may be enjoyed with a number of sauces and condiments, or they may be served with salad, soup, bread or even other fried foods, such as French fries. Don’t confuse it with oyster sauce, by the way! Mix until your batter is smooth (a few small lumps here and there is fine). Be the first to rate and review this recipe. It reminds me of good old days. One of my readers recently wrote to me asking if I had a recipe for fried oysters on this site. You might even say it’s a must-have ingredient for your Chinese New Year’s feast. Repeat until all the oysters have been fried. sauce, oysters, cabbage, pepper, eggs, flour, Louisiana Hot Sauce and 6 more Fried Oyster Tacos With Citrus Salsa ~ For 2 Beyond Mere Sustenance coconut oil, scallions, oysters, citrus, sea salt, fresh cilantro and 14 more Powered by the Parse.ly Publisher Platform (P3). All oysters should be labeled with harvest tags that tell you when and where they were harvested. Shockingly, I didn’t. Haven’t made these in ages but they are good, although not as elegant as yours. Deep fried oysters is a dish that I always associate with and serve during Chinese New Year. After dredging, dip each oyster into the batter so it is fully coated. Then drop it into the oil. So just before serving, you can reheat your oil to 375 degrees F, and drop the oysters in 3 or 4 at a time, frying them for 30 seconds or until they are crisp again. Serve your mignonette sauce next to the oyster tray in a small dish. Can I substitute something, like beer? Mr Lo’s book is a classic. Maybe it’s a stretch, but we Chinese love our symbolic Chinese New Year foods. For some, that's exactly what they're looking for. The result was outstanding! Now you can make the dipping sauce. You can change your choices at any time by visiting Your Privacy Controls. The dipping sauce should be served warm, so reheat your dipping sauce if needed. Bill is the dad of The Woks of Life family. The oysters are delicate and a little tough to handle but the results were great! As you are frying, you should adjust the heat to maintain a temperature between 325 degrees F and 350 degrees F, because the oil will cool quickly as you drop in the battered oysters and then quickly heat again as they cook. Saute the quartered garlic cloves in the butter until softened. It’s a classic accompaniment to raw oysters, and it only has four ingredients. Place the oysters in a colander, and let the excess water drain for at least 10 minutes. Serve your oysters in one side of the oyster shell over ice to keep them very cold. It’s simple, delicious, and brings out the natural, fresh flavor of your raw oysters. I know it’s tempting to dredge all of the oysters at once in a glob, but it’s best to dredge each oyster individually just before you batter and fry them to ensure they are fully and evenly coated. This site uses Akismet to reduce spam. This batter recipe is perfect, although I subbed Old Bay for most of the spices. Looking forward to trying your fried oyster recipe. Hello! I hope you enjoy this favorite Chinese New Year dish of mine! As you are frying, you should adjust the heat to maintain a temperature between 325 degrees F and 350 degrees F, because the oil will cool quickly as you drop in the battered oysters and then quickly heat again as they cook. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. There are only four ingredients here: vinegar, salt, pepper, and shallots. However, if you are like us on Chinese New Year, you are preparing many dishes at the same time. Mix until your batter is smooth (a few small lumps here and there is fine). . After dredging, dip each oyster into the batter so it is fully coated. Is this a basic batter for all Chinese deep fried foods?? Plenty of oyster lovers claim cocktail sauce overpowers the delicate flavor of oysters. Right before you’re ready to fry the oysters, add the cold seltzer. Serve with fresh oysters. However, it’s best to dredge each oyster individually just before you batter and fry them to ensure they are fully and evenly coated. It’s made to balance the briny, salty flavor of fresh oysters. Pair oysters Rockefeller with Gorgonzola stuffed tomatoes. Make a batch of homemade pesto then thin it with lemon juice. I may be getting old and my tastebuds may be dulling a little, but somehow I doubt it lol. Alas, I feel that the farmed oysters we get these days are less flavorful than they used to be. Oysters on the half shell are the perfect way to go! For as far back as I can remember, my parents made this dish every Chinese New Year holiday. They were considered street food. In the weeks preceding the Lunar New Year, you’ll find that shucked oysters are always plentiful at Chinese grocery stores, as families are stocking up on all of the traditional and favorite foods served during this hectic and happy time for families around the world. If you want to pin this recipe, use the little pin button at the top of the card. They’re heavy enough that they won’t break or snap! I would even add a little more cayenne. This Mignonette Sauce for Oysters is red-wine-vinegar based sauce that is heavy on the shallots. Learn how your comment data is processed. The bright flavor of fresh basil that defines pesto, along with the richness from pine nuts, a sharp bite of garlic, and acid kick of lemon juice is a surprisingly lovely match with raw oysters. Champagne or white wine are excellent foils for the dark, lush taste of fried oysters, as are some crisp beers.