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OYSTERS CLAIRMONT
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Fried oysters are a favorite of the Maryland Eastern Shore, and individual cooks swear by their individual recipes.
I consumed a lot of Apalachicola oysters from Florida's Gulf Coast while in college, but oysters (pronounced "arsters") from Delmarva are the best.
This recipe is adapted from a recipe from Drummer's Cafe in the Atlantic Hotel in Berlin, MD.
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| Ingredients: |
1-2 pints Unwashed Chincoteague Oysters
Seasoned flour
Veggie oil 2" deep in a wok
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| Procedures: |
Check the oysters for shell, but do NOT rinse or drain.
Take each oyster from its liquid and roll it in the "dust."
Fry until Golden Brown
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| Notes: |
2013-01-30: Lyd thought they were too salty and had no taste, but with no explanation. I thought they were great.
2012-01-29: We used the larger oysters from 2 pints of Chincoteague oysters and Washington Seafood Breading. The early product was a little doughy as the oil wasn't hot enough.
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