Gulf Coast Oysters by Irv Miller

Author:Irv Miller [Miller Irv]
Language: eng
Format: epub
Published: 0101-01-01T00:00:00+00:00

5

PAN & DEEP FRIED

Crackling-Crusted Oysters

on DEVILED EGGS

9

9

continued

FOR CRACKLING-CRUSTED OYSTERS: Strain oysters into a medium bowl and

cover them in the egg whites. Reserve the liquor in sealable containers or zip top

bags, and place in the freezer for future use. In a food processor with a knife blade,

add the fried pork rinds and pulse to grind fine. Mix the ground pork rinds, flour,

and Creole spice in a medium bowl. Lift the oysters out of the egg whites, a few at

a time, and coat them evenly with the ground pork rind mixture. Lift them out and

tap off any excess. Set the coated oysters aside on a platter or cookie sheet, and

continue coating the remaining oysters until all have been used.

TO FRY: Heat the frying oil to 350°F using a deep skillet and a clip-on thermometer.

Deep-fry the breaded oysters a few at a time, for 2 or 3 minutes (depending on

their size), until golden brown. Use a slotted spoon to lift the fried oysters from

the oil and place onto a paper towel–lined plate to drain. Fry in small batches until

finished.

TO SERVE: Top each deviled egg with a fried oyster and serve right away with hot

sauce.

Note: Sourcing pork skin and making fried pork rinds from scratch is best; however,

it’s time-consuming and requires planning ahead. The second-best option is to locate

dehydrated pork rind pellets and fry them yourself. The simplest option is to buy

pork rinds already fried and seasoned, and ready to grind; but be aware, there are

preservatives and often MSG added.

gulf coast oysters

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