Now I know some of you Gallophile, oyster connoisseurs (Roger) are just going to shudder and perhaps mutter one or two shocked “ooh la’s”, when you read that I’ve had the Gaul 🙂 to deep fry one of France’s most venerated oysters, the Gillardeau. Ooh la! They were so good!
What I really wanted was the #2 Gillardeau, larger and juicier, but they weren’t available today. I had to settle for #3s. Still, no complaints, these were superb. Make some homemade tartar sauce, a fresh salad, grab a bottle of Chablis and enjoy! We did.
Deep Fried Oysters
24 #3 or #2 Gillardeau oysters or whatever you can find
Emeril’s essence
1/4 cup bread crumbs
1/2 cup flour
Peanut oil
Homemade tartar sauce http://atomic-temporary-17826715.wpcomstaging.com/2012/04/13/the-perfect-fish-cake-with-homemade-tartar-sauce/
Season the oysters with the essence and set aside for 15 minutes. Mix the bread crumbs with the flour and dredge the oysters in a bowl or plastic bag. Fry in the peanut oil and serve with tartar sauce and a salad.
Wine suggestion: Chablis
I’ll eat Roger’s oysters, they look fantastic!
Thank you Mad.
Wow! These look awesome! I’ve really only had raw oysters before; wishing I could give these a try. Glad you provided the link for homemade tartar sauce– it’s MUST have!
My mother always deep fried oysters with cornmeal. I can taste them now!
I adore deep fried oysters. These look wonderful.
Thank you Josh.
I have to say that I’m weeping. I’ve only had the good fortune to eat the oysters of Gillardeau on a few occasions. They are so good cru, that I cannot imagine cooking them – but I’m sure not going to argue with you, Rosemary:)
One day, I’ll fry up a bunch for you Roger. Think of them like vegetables; they taste good raw and they taste good cooked. Both are enjoyable 🙂
Oh my! Those look sooo good! I love oysters anyway too 🙂
They’re just good. Period!
Raw or cooked beautifully, I am jealous. Now that I am not over there, I am left with no oyster options at all!
Best,
Conor
Thank you Conor. Go back 🙂
Now that is a nice recipe! I am not very fond of oysters but the fried version sounds fantastic!
Thank you Ambrosiana. For my tastes, raw oysters are okay but cooked oysters are fabulous!
Beautiful food photography, as always. The homemade tartar sauce sounds fabulous!
Thank you Georgia 🙂
These look and sound fantastic! I like oysters raw, and cooked too – they’re different but still delicious, ant that tartar sauce too.
Thank you chaise. We are lucky here in France, so many different types of oysters to choose from.
Good morning, I featured this recipe on my blog today for my weekly seafood round-up. It looks great, thanks for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/08/week-31-seafood-frenzy-friday.html
Thank you Carrie 🙂
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