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Oyster - a delicious mollusc that us humans have been eating for thousands of years. In more recent times we have become better at serving it - from raw with horseradish and hot sauce, to grilling and frying. There are so many delicious recipes you can use with a simple bushel of oysters.
One of my favorites is the Fried Oyster Po'Boy. It is so delicious, drizzled with a homemade Remoulade Sauce - It's my choice every time I see it on a menu!
Oyster House - this is what a lot of restaurants that specialize in oysters will call themselves. In fact, the Original Oyster House is a famous oyster restaurant in Gulf Shores that is renowned for their delicious menu!
Also known as an Oyster House. Oyster bar is a place where the serving of oysters is common place and they're famous for it.
A business of farming oysters. They're bred and grown for their pearls, shells and meat. Oyster farming has been in practice since 1000 BC by the ancient Romans.
- *Fried Oysters*
- Shucked Oysters
- Cornmeal Mix
- Peanut Oil (for frying)
Fry oysters in peanut oil at 350°F for about 2 minutes. Remove from grease and allow to drain on paper towels.
The ingredients above will get you a delicious Oyster Po'Boy.
For the Remoulade Sauce take the following ingredients and mix together:
- Sour Cream
- Stone Ground Mustard
- Dijon Mustard
- Hot Sauce
- Green Onion
- Salt and Pepper
Spoon the delicious Remoulade Sauce over the top of the fried oyster po'boy!
- FOR THE OYSTERS
- 1 Pint Oysters, shucked (about 4 dozen)
- 3 Large Eggs
- 2 Tbsp. Cream
- 1 Tsp. Garlic Powder
- 1 Tsp. Onion Powder
- 1 Tsp. Black Pepper
- 1 Tsp. Creole Seasoning (low salt)
- 2 Cups Cornmeal Mix
- Peanut Oil, enough for frying
- FOR THE REMOULADE SAUCE
- ½ Cup Mayonnaise
- ¼ Cup Sour Cream
- 2 Tsp. Dijon Mustard
- 2 Tsp. Stone Ground Mustard
- 1 Tbsp. Ketchup
- ½ Tsp. White Vinegar
- 1 Tsp. Hot Sauce
- 1 Green Onion, sliced
- Salt and Pepper to taste
- FOR THE PO'BOYS
- Po'Boy Bread, or hoagie rolls will work
- Shredded Lettuce
- Tomatoes, sliced
- Pickles, sliced
- Shuck oysters (if they are not already done so.)
- Take eggs, cream, garlic powder and onion powder and beat until combined.
- Add cornmeal mix, creole seasoning and black pepper and stir well to combine.
- Take the oysters and drop into the egg mixture, then coat in the cornmeal mixture.
- Fry in peanut oil that is 350°F for about 2 minutes only.
- Remove immediately and allow to drain on paper towel.
- For the Remoulade Sauce take all the ingredients and mix well to combine.
- On a Po'Boy bun put a layer of shredded lettuce, sliced tomatoes and sliced pickles.
- Add fried oysters and drizzle with Remoulade Sauce.
As long as the oysters are fresh, and you are comfortable doing so, taste the raw oyster before you add the seasoning. If your oysters are nice and salty (which is what you want) don't add salt to your frying ingredients. If they are not salty go ahead and add some. This was why I said to use a low salt creole seasoning, you don't want to over season your oysters.
Do not fry too many oysters at the same time as this may cause them to stick together or some be more cooked than others. Cook in batches.
If you don't have a thermometer for your grease you can check with the handle of a wooden spoon, bubbles will fizz around the wood once it is up to temperature.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 621Total Fat 33gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 22gCholesterol 201mgSodium 979mgCarbohydrates 55gFiber 5gSugar 4gProtein 27g
This is just a term for a restaurant that specializes in preparing oysters for consumption.
A bushel is the measurement given, basically, for a sack of oysters.
An oyster bar restaurant is the same as mentioned above, a restaurant/bar dedicated to the preparation of serving oysters for consumption.
Oyster bar, oyster house, oyster bar restaurant, same same. lol
Your best course of action will be to enter that exact search term into the google search box 'oysters near me' and it will give you a list of places where you can find oysters.
This is a special knife made especially for opening the shell of an oyster. The blade is dull but VERY strong so that it doesn't break when prying open the shell.
There are roughly 100 oysters in a bushel.
Yes, just like for you an me, oysters are a wonderful source of protein. Of course depending on if you cook them and what you cook them with....
As long as you have your location turned on on your mobile phone you can search using google. Just type in 'oyster bar near me' and it will quickly give you the results of the oyster bars closest to you.
Shucking oysters is easy, as long as you have the right type of knife and an oyster glove. Just use the blade to slice along the inside of the shell until it begins to open then twist the knife until the oyster shell pops.
Lol, nothing to do with a real oyster. This is a comical name given to bull's testicles that have been cooked for consumption.