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FRIED OYSTERS --- DALEO
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This is 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 comes from Drummer's Cafe in the Atlantic Hotel in Berlin, MD. The chef is Leo Daleo.
He uses "dust" he gets from R. L. Schreiber. We'll have to get some.
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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: |
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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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