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Gilled or fried oysters


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I've always preferred my oysters grilled, or fried with a breading, or batter.

I know some, my grandfather most notably, considered anything but raw cold oysters to be a sin.

Anyway.... I grew up in oyster country, and always shucked the oysters before grilling (or obviously frying).... Now I'm in a new territory, and the oysters are very different. How do you guys -N-gals cook your oysters if you're not just slurping the salty snot down raw?

(BTW, we called 'em "osters" up theah in Nude Englin)

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"roasted": put on a wood or charcoal fired grill or grate in the shell and heat em up until the instant they pop open. 

The heat activates a lot of flavor that isn't there raw. pull em off the heat quickly though as they will rubberize in a hurry. 

you really don't want to give them a chance to dry out. They're as good or better than raw with the advantage that you don't have to open the shell with knife, but it's handy to have one to release the foot. 

I'm doing an oyster feed of my own this evening.. a dozen or so raw, another dozen or so roasted, and a stew

 

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7 minutes ago, Bump-n-Grind said:

"roasted": put on a wood or charcoal fired grill or grate in the shell and heat em up until the instant they pop open. 

The heat activates a lot of flavor that isn't there raw. pull em off the heat quickly though as they will rubberize in a hurry. 

you really don't want to give them a chance to dry out. They're as good or better than raw with the advantage that you don't have to open the shell with knife, but it's handy to have one to release the foot. 

I'm doing an oyster feed of my own this evening.. a dozen or so raw, another dozen or so roasted, and a stew

 

I love raw oysters but roasted as you described is quite good too.  The first time I had them like that was in Japan.  I belonged to a running club and went to this little island for a weekend and ran around the island.  Then we gathered on the rocky beach with a fire and a lot of beer. I found oysters everywhere and the Japanese folks in the club were the ones that said to put them in the coals of the fire.  It was a good time.

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28 minutes ago, Ishmael said:

Oysters got gills?

Only found on gilligans island.  I like raw, really like baked as in oysters rockefeller if it's done well.  I never turn them down as long as I trust the source, fried, raw, baked, gumbo. 

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1 hour ago, Grabbler said:

We eat 'em every way imaginable...right down to chowing down on sheepshead who spend all day eating them...:lol:

16171293128727623508884405713488.jpg

that phucker needs an orthodontist, or would have ....

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I will eat raw if that's what's offered but there's nothing better than a well fried oyster. 

Then you get all of the baked oysters, Rockefeller Casino, Florentine, even garlic butter, etc. All are better than raw IMHO.

Although, there was that time when we were cruising the San Juan's and had raw ones at Wescott Bay Oyster Co.  Even raw they were good beyond belief

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"Gilled".... Yeah, I was on my back fucking up.... Sorry.

Grilled I usually leave them whole, let the grill pop them open, drop in some garlic butter and a drop of Chohulla hot sauce and munch them down. If you let them cool off at all they turn into gobs of innertube.

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We get some great oysters out here out of places like Fanny Bay. A Fanny Bay oyster burger is a wonder. We get them live and shuck them into beaten egg. Let them breathe for 15 minutes then bread and fry them.

Damn, now I'm hungry again.

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Had breaded, fried Fanny Bay oysters for dinner tonight as a matter of fact.  SWMBO made them for my son who is visiting from uni for a few days, they are his and my favorite.  

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16 hours ago, Bump-n-Grind said:

"roasted": put on a wood or charcoal fired grill or grate in the shell and heat em up until the instant they pop open. 

The heat activates a lot of flavor that isn't there raw. pull em off the heat quickly though as they will rubberize in a hurry. 

you really don't want to give them a chance to dry out. They're as good or better than raw with the advantage that you don't have to open the shell with knife, but it's handy to have one to release the foot. 

I'm doing an oyster feed of my own this evening.. a dozen or so raw, another dozen or so roasted, and a stew

 

Ok when raw you slurp them down. When you roast them do you chew or just slurp them down? 

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I like them most any way they're served.  Raw with a splash of crystal hot sauce, no cracker is my favorite.  Back in the 80's, apalachian selects were tough to beat.  

Home made oyster stew is killer and if you like them fried, saltine cracker crumbs and hot oil is all you need.  Get a sack of oysters, a couple dozen blue crabs, cold beer and few friends - that's the way to spend a Saturday.

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20 minutes ago, chinabald said:

Ok when raw you slurp them down. When you roast them do you chew or just slurp them down? 

You should always chew them.  Otherwise it's just an exercise in swallowing, you can't taste much if you just slurp them.  That kind of defeats the purpose of eating them.

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Raw or in a po boy, but the po boy is a waste of fresh oysters. 

Yum...sheepshead...I never knew how tasty they were until recently. 

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7 hours ago, chinabald said:

Ok when raw you slurp them down. When you roast them do you chew or just slurp them down? 

that is too personal a question 

 

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7 hours ago, Outahere said:

I like them most any way they're served.  Raw with a splash of crystal hot sauce, no cracker is my favorite.  Back in the 80's, apalachian selects were tough to beat.  

Home made oyster stew is killer and if you like them fried, saltine cracker crumbs and hot oil is all you need.  Get a sack of oysters, a couple dozen blue crabs, cold beer and few friends - that's the way to spend a Saturday.

apalachian? or do you mean Apalachicola 

gotta be careful huntin appalachian oyster,,,  if ya hear banjos playing, be vewwy vewwy quiet

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1 hour ago, d'ranger said:

Since nobody appreciated my Gilligan's Island reference, I will go with the best place to get oysters on Galveston Bay - Gilhooley's in San Leon.

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Sad about that massive bruise on her left tit. Musta hurt like hell when it happened.

 Those oysters are way too big for my taste. I like 'em about 3-4" I guess there are rules now about sizes. When I was stalking the blue eyed oyster, as long as they weren't "seeders", they were fair game (And free if you weren't selling them.) Same with clams, mussels and winkles.

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3 hours ago, d'ranger said:

Since nobody appreciated my Gilligan's Island reference, I will go with the best place to get oysters on Galveston Bay - Gilhooley's in San Leon.

5210036.0.jpg

IIRC, wasn’t the chargrilled oyster invented at Gilhooley’s? 
and Is the Topwater still serving the best fish tacos around?

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I never heard of Gilhooley's until just now, but people have been grilling oysters for at least a half a century from where I come from. And I don't imagine they just started spontaneously when I was 10.

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15 minutes ago, Mrleft8 said:

I never heard of Gilhooley's until just now, but people have been grilling oysters for at least a half a century from where I come from. And I don't imagine they just started spontaneously when I was 10.

They our talkling aboute Texas..........                      :)

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1 hour ago, Mrleft8 said:

I never heard of Gilhooley's until just now, but people have been grilling oysters for at least a half a century from where I come from. And I don't imagine they just started spontaneously when I was 10.

aww,  don't sell yourself short...45 wouldn't.

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6 minutes ago, chester said:

aww,  don't sell yourself short...45 wouldn't.

I lost an inch or so in November, butI'm still not short. Stubby, maybe, but not short. ;)

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1 hour ago, Max Rockatansky said:

IIRC, wasn’t the chargrilled oyster invented at Gilhooley’s? 
and Is the Topwater still serving the best fish tacos around?

Haven't been to Topwater since the pandemic but pretty sure they haven't forgotten how.

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my granny was roasting oysters on the grill of her tavern on  Puget Sound when she was a youngun .. she died at 101 in 2000.

And according to my mom, Granny brought that concept with her   from Norway.  so no, I don't reckon no texan "invented" the grilled oyster.

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