But, I made it through. Stir them around a bit once they start floating to the top. … 1 cup Self-Rising Flour It’s totally free, and super easy to sign up. Drain on paper towels and immediately sprinkle with kosher salt. Add oysters. I’m using canola oil here because it handles high heat better. We thought paying 30-35 dollars for a gallon was pretty expensive back then. Smart thinking don’t you think? Calabash Fried Oysters Recipe – You’ll need these ingredients. I’ll post a link to some of the other recipes I’ve included in this series down below. Mix the flour and Panko bread crumbs in another bowl. Oysters are not cheap. Fill pot just under half full with cooking oil. Add enough evaporated milk to cover the oysters. Since then, I’ll eat a couple of them raw, but they taste best to me when they are fried. Great recipe from my seafood restaurant days. At the restaurant, we fried all of our foods in pure lard that we bought in 50 pound boxes. Use a slotted spoon to remove the oysters when they are lightly colored. Paper towels make your fried foods a bit soggy in my opinion. Just be careful. Rinse fresh oysters in the shell under cold running water. Pour buttermilk in a medium-size bowl and add the drained oysters. We kept our dredging flour in a large restaurant bus pan back in the day. While you’re here, be sure to sign up for our totally FREE NEWSLETTER. I’ve done Creamy Cole Slaw, Fried Catfish, Calabash Fried Shrimp, Hushpuppies and this one for Calabash Fried Oysters as a few examples. Place on a baking sheet and place in the refrigerator while oil comes to temperature. Remove oysters when done. Place medium saucepot over Medium heat on stove top. Coat the oysters in the evaporated milk. At the restaurant, we had a shaker basket that we kept in the flour. Quick and easy. We piled it high on the plate and it was one of our biggest sellers. 1/4 cup Evaporated Milk Testing also gives you an excuse to eat a fried oyster before you serve them to the family or guests. Cook five at a time until golden brown, about 2 minutes. I might have just passed on that. Eastern North Carolina Pulled Pork BBQ in the Oven, Tags: calabash fried oysters, deep fried oysters, lightly breaded, lightly fried, main dishes, north carolina, quick and easy, seafood, southern, Steve Gordon, Taste of Southern. Place a few of the oysters into the mixture. This is the way I like to enjoy them if I’m going to eat them raw. Place the oyster on a saltine cracker and pour on a bit of Texas Pete Hot Sauce. In other words, stay away from them during the summer. Heat oil to 350F degrees. In a heavy skillet, heat oil to 325 °F. Serve them up while they are still nice and hot. But, those days are pretty much gone now and folks all over enjoy fresh oysters all year around. Enjoy! Use your hand and toss the oysters around until fully coated with flour. Place flour in a small mixing bowl. While the oil heats, pour the oysters into a strainer and let them drain. There’s a lot behind the “R” month theory, but we will not go into that now for it would take a while to explain. Place one cup of flour in a small mixing bowl. About 3 times that much today in my area. You’ll need a oyster knife to pry open the oysters. Bring the oil up to 350F degrees for frying and drop in a few of the oysters at a time. Your email address will not be published. I’m using fresh oysters because I’m only making a few for myself. Usually takes just a minute or two. ★☆ Printable recipe included. ★☆ I love these things and could eat a plate full. 1/4 cup Yellow Self-Rising Corn Meal Use fresh oysters from the shell, or shucked oysters. Smile. Calabash Style Fried Oysters are “lightly breaded and lightly fried.” Use fresh oysters, or use shucked oysters by the pint from your local grocery store. In another bowl, whisk the eggs with the water. You can certainly use shucked oysters like you’ll find in a container in most of your local grocery stores. Oysters are done when lightly golden colored. Fry until light golden brown. Have you priced any oysters lately? I’ll send you an Email every once in awhile to remind you when I post a new recipe, or when anything else of importance is going on around Taste of Southern. From there, we tossed them into the fryer. Share your memories of this dish with us. Stir the oysters when they float to the top. Calabash Fried Oysters Recipe – You’ll need these ingredients. Either will work find. Lift them out and shake off any excess flour. Spicy Fried Oysters: Add 1 tablespoon of hot sauce—such as Frank's or Texas Pete—to the egg mixture. Calabash style basically means the seafood is “lightly breaded and lightly fried.” It comes from a style of cooking seafood from a little city down near our state line with North Carolina and South Carolina, just a few miles away from the popular travel destination of Myrtle Beach, South Carolina. Calabash style means “lightly breaded and lightly fried.” Give them a try soon. Always start out light with the salt. gently remove oysters from baking sheet and gently drop them into the hot oil How cool is that? 1/2 teaspoon Salt. Drain … They only need a minute to cook. It’s really super simple. If you’re using fresh oysters, place them in a colander and rinse them well under cold running water. It will only take a minute or two for you to leave your comments in the section below. Thankfully though, we have many oyster farmers in our areas that grow oysters in bags or cages, and we can enjoy them all year around. It came with fried fish, shrimp, oysters, deviled crab, French fries or baked potato, Cole slaw and of course – hushpuppies. Smile. At the restaurant, we served what we called the Captains Combo Platter. Follow our easy, step-by-step, photo illustrated instructions to learn how to make our Calabash Style Fried Oysters in your home kitchen. How about you? It gave the fish, seafood and hushpuppies really great flavor, but you have to make sure you’re getting it to the customer while it’s still hot. Place on wire rack to drain prior to serving. If you’re using shucked oysters, place the oysters and some of the liquid in a small container. Ready to give our recipe a try? ★☆ Grab a fork or whisk and mix all the ingredients together. Here in North Carolina, our WILD oyster season generally runs October thru March, so our season will be opening in just a few days from the date of this writing. Add the oysters to the buttermilk and let soak. You can’t let food sit around and cool or the customer will start tasting the lard in the food. You could also add clam strips and scallops for a little bit extra. This is how we fried our oysters back when I managed the kitchen for my brothers seafood restaurant. Add the oysters and let stand for 10 minutes. I realize oysters are an acquired taste, just like many other foods. If you enjoyed this article, subscribe to receive more just like it. Drain the oysters and dry them thoroughly. We bought shucked oysters in gallon sized containers back in the restaurant days. I’m using fresh oysters because I’m only making a few for myself. One of the oysters had a baby crab inside the shell. ★☆ Oh that’s good. Heat about 2 inches of vegetable oil in a deep, heavy saucepan or deep fryer to 370 F. Line a plate or pan with a double thickness of paper towels and set it aside. Kind of a greasy texture. Heat oil and butter until sizzling hot. I’d flinch and draw up just watching him because I could not eat them that way. Place a large stockpot or Dutch oven over medium-high heat and add the oil. ★☆. Add corn meal. You can buy fresh oysters, still in the shell, from your local fish monger, or you can often find pint containers of shucked oysters in your local grocery store in many places. Place the oysters on a wire rack if you have it. Place the cornmeal, flour, creole seasoning and salt … I did pour off some of the liquid so the oysters would hold on to more of the milk. I’ve never been very good at this to begin with, but these were some of the hardest oysters to try and open that I think I’ve ever encountered. We bought shucked oysters in gallon sized containers back in the restaurant days. It took many years later for me to ever try one raw. They’re super delicious and I hope you’ll enjoy them often. The signup box is below and you’ll also find one in the top right hand corner of each page. Some folks prize these to eat as well. Add salt. I helped him open his “Captain Gordon’s Seafood Restaurant,” back then and I managed the kitchen for the first couple of years the restaurant was in business. Stir to coat. Or, place them on a piece of brown paper bag. This is about an hour later.