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Southern Fried Oysters Recipe | How to Cook Oysters in a Pan - For those of you who love pan fried oysters, learn from Paula how to cook the best fried oysters with homemade tartar sauce.
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Fried Oysters Recipe: https://www.pauladeen.com/recipe/southern-fried-oysters/
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0:02
- So this goes to my little canister set,
0:07
the Paula Deen store.
0:09
And it works out perfect for my used grease
0:13
because you know, grease can be used more than one time.
0:19
And especially if you're cooking with peanut oil.
0:21
It has such a high resistance to burning.
0:24
So, I think I'm gonna add a little bit more
0:30
vegetable oil.
0:32
But you know what I could do, I could get it.
0:36
I don't wanna get it outta my fryer
0:38
'cause I've used this greasing.
0:40
I really, really like my grease the second time around
0:45
'cause it just browns so much better.
0:48
Now oysters come in a,
0:52
what you call oyster liquor.
0:55
And you never wanna throw this away.
0:58
If you're making like a seafood gumbo
1:01
or some kind of dish like that,
1:03
jambalaya, you're doing seafood.
1:06
'Cause that's like liquid gold
1:08
but I don't need that liquor to fry my oysters.
1:13
So I'm gonna drain these.
1:18
And it'll take a minute for them to drain.
1:22
So I'm gonna sit these right here.
1:25
And then I'm gonna talk to y'all about frying oysters.
1:31
There is
1:34
so many different ways
1:36
that you can fry your oysters.
1:38
And I tell you, fried oysters is one of my favorite
1:41
of all the seafoods.
1:43
I love of them.
1:45
And
1:48
for us today,
1:50
I'm gonna use flour
1:56
and panko.
1:59
I love the crunch that panko gives it.
2:02
How about y'all?
2:05
Does anybody out there like panko?
2:06
Do you have... talk to me, send me something.
2:12
'Cause I do love panko and if you have a good recipe,
2:17
send it on.
2:20
And I'll give you credit for it.
2:25
Okay, so when you're using,
2:28
I have found that when you're using panko,
2:32
for it to really work well,
2:33
you've got to mix it with some flour
2:36
because that flour will help the panko
2:39
actually stick to whatever you're frying.
2:42
Now, because these oysters live in salt water,
2:47
and
2:51
because of that reason, I'm not gonna salt them.
2:54
But I am going to use a seafood seasoning.
2:58
And this is mainly what we use down here
3:00
is a Old Bay, I'll just go ahead and say it.
3:03
And I'm gonna add
3:08
some pepper.
3:14
You can tell where I've been when I'm frying.
3:17
Look, I leave a trail of fingerprints with flour.
3:21
All right.
3:22
So, after they drain, I'm gonna toss them in here
3:28
and go straight into the frying pan
3:30
when the grease is right.
3:32
And I would like for that grease to reach 350 degrees.
3:37
And when I think it's close,
3:39
I'm gonna pull out my thermometer and put in it.
3:43
Okay?
3:44
Okay, I thought while our oil was getting hot,
3:48
that I'd whip us up some tarda sauce
3:50
because that's definitely
3:51
what we're eating with fried oysters.
3:53
We don't need cocktail sauce with it but tarda sauce.
3:57
And I am so proud of the tarda sauce
3:59
that's made in all of my restaurants.
4:02
They truly followed my recipe,
4:04
so, that's always good.
4:08
All right, so I don't have any dill relish.
4:12
So I'm just using
4:14
some sliced dill pickles.
4:18
And I forgot my onion.
4:21
So to me, what makes good, good tarda sauce
4:25
is not chopped onions,
4:31
it's the onion juice.
4:34
Now I had the purple onions left over
4:37
from dinner night before last.
4:39
So I think I'm gonna use those.
4:43
And to me these purple onions are stronger,
4:46
a lot stronger than my sweet vidalia onion.
4:51
But I'll put those in there and see how that's gonna work.
4:55
This silly salt is so good.
4:59
This was our giveaway this week
5:01
and our money bundle one.
5:03
- [Man] Yep.
5:04
- All right, so I'm just gonna put
5:05
a little silly salt in there.
5:08
And believe it or not,
5:09
the lemon pepper actually has salt in it.
5:13
So, I'm just gonna put a little bit of that
5:17
to kind of get that lemon flavor.
5:20
And I just love this little, this miniature food processor
5:24
'cause it's just perfect if I'm making cocktail or tarda.
5:29
You know, just a small amount
5:32
of a sauce.
5:36
So I'm gonna use
5:39
my helping finger.
5:43
That's a long point of finger, isn't it?
5:49
You know, to me ,for tarda sauce less is more.
5:55
No kinda tricks on your tarda.
6:01
Just keep it nice and simple.
6:06
(blender whirring)
6:11
I've never made tarda using purple onion.
6:16
So it's actually...
6:18
Come on, top.
6:20
It's actually turned it a little purple.
6:26
I may never use purple onion ever again
6:30
if it affects the flavor.
6:37
It's delicious.
6:41
Just a little on the salty side
6:44
and I didn't even put salt in it so.
6:49
All the salt came from the silly salt and the lemon pepper.
6:55
So in order to cut
6:58
some of that salt taste,
7:01
I'm just gonna add more mayonnaise.
7:04
(blender whirring)
7:10
Now to me, it would never, ever,
7:15
ever use a sweet pickle
7:18
for tarda sauce.
7:20
You know, the sweet relish.
7:24
Because those oysters scream for.
7:29
They scream for.
7:32
They scream for.
7:33
They scream for dill y'all, that's what I'm trying to say.
7:43
Okay.
7:44
So that's ready, we did that so quickly.
7:47
And that purple onion actually gave it
7:50
like a soft pink color.
7:54
And you can really taste the onion,
7:57
since it was purple, that's just a strong, strong onion.
8:01
So there we go.
8:05
That easy.
8:07
So now, all we have to do is get those oysters ready.
8:10
And you'll wanna be fairly gentle with your oysters.
8:15
And you wanna add them
8:19
as fast as you can at the same time.
8:24
Because it didn't take long for these little things to cook.
8:28
Now, some people like...
8:31
In fact, I've had them come into the restaurant
8:33
and say, now I want crispy oysters.
8:36
Okay, I'll cook them crispy.
8:41
All right, so here we go.
8:45
Oh yeah.
8:47
Yeah.
8:48
(oil sizzling)
8:51
Please don't pop on me.
8:54
I feel like I'm cooking chicken livers.
8:59
When you have bad chicken livers they'll pop you.
9:03
Everybody is much like a chicken liver.
9:06
(oil sizzling)
9:19
Because the oysters are in their liquor,
9:25
you don't need to soak using buttermilk
9:28
or anything like that.
9:29
(oil sizzling)
9:36
Their liquor be their base.
9:45
So, I wish I knew what kinda oysters y'all like.
9:51
If you like crispy or
9:56
not so crispy.
9:58
These are looking beautiful y'all.
10:02
Just beautiful.
10:04
I couldn't read what my...
10:05
Okay, that's on medium,
10:07
I'm gonna move that up to medium high.
10:09
And we're gonna be having fried oysters
10:12
with tarda sauce in just a second.
10:16
Okay y'all, our fried oysters are ready.
10:21
And I'm gonna just lay them right there for a second
10:25
before I move them to the plate.
10:28
This is just beautiful.
10:32
Well, I'm waiting on y'all.
10:34
- [Woman] Will you go ahead?
10:35
(woman laughs)
10:37
They're hot.
10:45
- Is that when you lock off your heart?
10:54
You know,
10:57
rumor has it
11:00
that oysters are like an aphrodisiac for men.
11:05
I don't know if it is for women.
11:07
It's never made me an aphrodisiac.
11:12
Made me wanna go home and go to sleep,
11:14
so full from oysters.
11:17
But they're really so good.
11:25
Now please eat one while they're hot.
11:29
- [Woman] It's gonna be a pretty picture.
11:31
- Loving best dishes y'all.
11:34
Y'all,
11:35
(Paula laughs)
11:40
We cleaned out the oyster plate
11:44
as soon as they were cool enough
11:45
for us to put in our mouth, didn't we?
11:47
- [Woman] Yes, ma'am.
11:47
- And while I was standing up there eating a oyster,
11:50
I told Torris and Eddie, oh, stuffings.
11:56
There was one thing I wanted to mention to y'all.
12:00
And this is it.
12:02
My grandmother, Paula was a meal user, M-E-A-L.
12:08
Ground stone mill ground meal.
12:13
My mother was a flour user.
12:16
Like grandma, her fried okra, she put it in corn mill.
12:21
My mother did not do that, she put them in flour.
12:25
And hers were so much better than my grandmother's.
12:29
I can see my mother right now and her cast iron Dutch oven
12:33
standing up there, deep frying our okra.
12:36
So, the point I'm trying to make is
12:40
a lot, lot, lot, lot of people
12:44
meal their fish, their oysters
12:47
and their shrimp.
12:49
The only thing that I ever meal is fried fish.
12:54
And then I'll mix some flour in with that,
12:57
whatever mix I'm using.
12:59
But, so you can always use meal, I forgot to mention that.
13:04
So I just wanted to stick that in as a reminder,
13:07
but to me flour is just so much better than meal.
13:09
So, there you go.
13:10
The proof's in the pudding.
13:12
(Paula laughs)
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