These Crispy Fried Oysters Will Transport You to New Orleans (2024)

FAQs

What is the famous oyster dish in New Orleans? ›

The most iconic cooked oyster dish is of course oysters Rockefeller. This dish, invented at Antoine's in 1889, is virtually synonymous with New Orleans.

Raw Oysters

They are served often on beer trays, over a pile of ice or with rock salt. Accompany them with lemon, co*cktail sauce, horseradish or a cracker! There are several noteworthy establishments for raw oysters in New Orleans. Watch the bartender shuck 'em while you slurp 'em.

Dredge oysters in flour mixture, then dip in egg and roll in bread crumbs to coat thoroughly. Cook oysters, 5 at a time, in hot oil until golden brown, about 2 minutes. Drain on a paper towel-lined plate.

Fried oysters are already delicious, but cooking them in olive oil and seasoning them with classic Mediterranean herbs and spices takes them to the next level. The briny taste of the oysters pairs perfectly with the bright acidity of lemon juice, red wine vinegar, and garlic.

Perhaps more than anywhere else in the country, New Orleans is a city characterized by iconic foods. Po' boys, jambalaya, gumbo, beignets — these dishes define New Orleans cuisine and culture to the outside world.

The oyster is meant to be savored, so chew several times rather than swallowing it whole.”

In the northern hemisphere, the old rule that native oysters should only be eaten when there's an 'r' in the month still holds true; so eat oysters from September to April. During the summer months they're busy spawning, and their flesh becomes unpleasantly soft and milky. Rock oysters are available all year round.

The benefit of the triploid oyster is that they are sexually sterile, so they devote energy toward growth, resulting in larger, meatier, faster growing oysters especially during summer months when diploid oysters expend energy on spawning.

Oysters are highly nutritious shellfish that offer a wide array of health benefits. They're packed with high quality protein, vitamins, minerals, and antioxidants — all of which benefit health. Still, raw oysters can contain potentially harmful bacteria. To avoid getting sick, enjoy oysters cooked instead.

The best oil for frying oysters is any neutral cooking oil with a high smoke point. Vegetable oil, canola oil, and peanut oil are all good choices.

What makes fried oysters rubbery? ›

Overcooked oysters (especially oysters in the shell) can definitely get dry and burned, and overboiling an oyster can cause them to puff up, break apart, and lose too much flavor... but in our experience, undercooked oysters are the rubbery ones.

Oysters are a rich source of omega-3 and omega-6 fatty acids, minerals, and vitamins while being low in carbohydrates. Oysters help regulate blood pressure and improve blood circulation, which gives an overall good feeling. Oysters are often regarded as an aphrodisiac (stimulates sex drive).

The flavor can be described as a succulent, buttery combination of ocean-freshness and mild spices. A few slices of fresh lemon give it an extra lively and zesty kick. Fried oysters make an amazing appetizer or snack, and they're an excellent way to enjoy seafood in a different form than what you're used to.

It's no wonder people order them by the dozen. Even breaded and fried (which we don't recommend except for as an occasional splurge because that's not heart-healthy, but is still a popular way to eat them) — six medium oysters contain just 175 calories.

The iconic dish of New Orleans

Gumbo is rich in flavor and history. With roots in Western Europe, Africa, The Caribbean, and Native American culture, the strongly flavored stew is quite literally a melting pot of cultures. It consists of the Cajun holy trinity of vegetables: celery, bell peppers, and onions.

Gumbo is a testament to the cultural melting pot that Louisiana represents. Today, gumbo is considered the official state dish of Louisiana, signifying the rich tapestry of the state's food culture.

Eastern Oyster (Crassostrea virginica) Eastern Oyster SPORT FISH REST LOUISIANA NOLIV DEPARTMENT WILDLIFE & The eastern oyster is a bivalve mollusk found in sounds, bays, and estuaries from New Brunswick, Canada to the Gulf of Mexico.

One story is that chef Ernest Arbogast of the Palm Court at the Palace Hotel in San Francisco created the dish and named it after the hotel manager, Colonel John C. Kirkpatrick; Kirkpatrick eventually changed to Kilpatrick.