In early May, I went to New Orleans, Louisiana with husband who was going to perform at an award ceremony. He is am instrumental musician and composer. We decided to make a weekend of it by adding a couple of extra days to it and also had a couple of friends join us there. Well you know by now that I do love trying local food and I wanted to try to make some of the dishes before I get there. Well didn’t quite get to make too many of the local cuisines before getting there but I did try one or two. I tried making Cajun flavoured rice, which I did photograph by didn’t quite write down the recipe so here is a picture only.
The week before leaving for the trip I found frozen oysters while browsing the frozen seafood isle in the local grocery. On a whim I decided to buy a packet without really knowing what to do with it. The thing is previously I had only enjoyed freshly shucked oysters at restaurants.
After bringing the packet home, I decided to do a little googling. Also, while I was researching NOLA, I came across a food named po-boy. Well as it turns out it is deep fried food in a bun.
Without really looking up a recipe, I decided to try to make just the fried oysters. I will be sharing the recipe of these fried oysters. Although they are not the real things I enjoyed in NOLA, they were by their own right were delicious.
226 gm oyster, thawed if using frozen
1/2 cup all purpose flour
2 tablespoon corn flour
2 teaspoon chopped garlic chive
salt to taste
pepper to taste
1/8 teaspoon garlic powder
ice cold water
Oil for frying
In a bowl mix all the ingredients except oyster and oil and make a batter that is not too thick and not too thin. Heat the oil in a frying pan. Once the oil is hot, coat each oyster with the batter and fry in medium high heat for about 2 minutes (might even be less) until they are lightly golden. Take them out of the oil and drain them on a paper towel to get rid of any excess oil. If you oil is hot enough, the fritters should not absorb oil and make it greasy. Serve hot garnished with garlic chives and sauce of your choice.
1 teaspoon lime juice (can be substituted with lemon)
1/2 teaspoon honey
1 teaspoon chopped garlic chive
1/4 teaspoon sesame oil
2 tablespoon soy sauce
2 tablespoon Korean crushed red chili pepper flakes
Mix all ingredients together and it is ready to be served.
Note you don’t have to use the red chili pepper flakes but they really are not hot at all, not unless you use a large quantity of it. If you want to make the sauce hot, add some hot chili pepper flakes or some chili oil.
21 June 2013: Featured on Top 9: Inspired By NOLA by DailyBuzz Food
Shared in Seafood Frenzy Friday #56 hosted by Carrie’s Experimental Kitchen