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<title>Chef Bob Ballantyne, Grand Junction, Colorado, Fried Oysters</title>
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<p>It happens to everyone at some point.... you just let the oysters go a little
longer than you intended....... they are no longer going to be able to be eaten
on the half shell. Once you get used to opening them and eating the sea
fresh.... letting them sit on ice to long just means you would be eating a
substandard oyster. They are not bad... not rotten or off... they just
would not be the same as fresh opened and enjoyed oysters. So you have to do
something different with them. If my wife was home I would have done a
nice oyster stew. But she is traveling so it is just me.... I figured a
nice quick oyster fry would be excellent. </p>
<p>
<img src="http://www.prochefblog.com/public_pics/oyster/fried/osters.jpg" width="379" height="336"></p>
<p>Now I don't like a batter fry.... I can eat a batter fry... but for me a fry
is double coating with an egg wash in between. So I mix up some flour with
pepper and some old bay. This is my base coat. They one egg and 2
Tbsp of water is beaten together to make an egg wash. Then finally my
outer coating.... 1/2 cup flour, 1/2 cup ground corn meal, salt, pepper, 2 Tbsp
old bay seafood seasoning... and 1 tsp ground Cayenne pepper.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/oyster/fried/firstcoat.jpg" width="343" height="336"></p>
<p>After the triple coating... it is into the fry pan....</p>
<p>
<img src="http://www.prochefblog.com/public_pics/oyster/fried/fryoff.jpg" width="445" height="336"></p>
<p>When you have them all fried off you need to drain them on some paper towel
for a little while.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/oyster/fried/drain.jpg" width="392" height="336"></p>
<p>While they drain whip up a little cocktail sauce... I like wasabi instead of
the American horseradish.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/oyster/fried/plate.jpg" width="348" height="329"></p>
<p>'til we speak again... remember if you forgot it in the reefer for a little
longer than you like... pull out the fry pan and make them sizzle!!!!!!!</p>
<p>Chef Bob Ballantyne<br>
The Cowboy and The Rose Catering<br>
Grand Junction, Colorado, USA</p></body></html>
<meta http-equiv="Content-Type" content="text/html; charset=windows-1252" />
<title>Chef Bob Ballantyne, Grand Junction, Colorado, Fried Oysters</title>
</head><body>
<p>It happens to everyone at some point.... you just let the oysters go a little
longer than you intended....... they are no longer going to be able to be eaten
on the half shell. Once you get used to opening them and eating the sea
fresh.... letting them sit on ice to long just means you would be eating a
substandard oyster. They are not bad... not rotten or off... they just
would not be the same as fresh opened and enjoyed oysters. So you have to do
something different with them. If my wife was home I would have done a
nice oyster stew. But she is traveling so it is just me.... I figured a
nice quick oyster fry would be excellent. </p>
<p>
<img src="http://www.prochefblog.com/public_pics/oyster/fried/osters.jpg" width="379" height="336"></p>
<p>Now I don't like a batter fry.... I can eat a batter fry... but for me a fry
is double coating with an egg wash in between. So I mix up some flour with
pepper and some old bay. This is my base coat. They one egg and 2
Tbsp of water is beaten together to make an egg wash. Then finally my
outer coating.... 1/2 cup flour, 1/2 cup ground corn meal, salt, pepper, 2 Tbsp
old bay seafood seasoning... and 1 tsp ground Cayenne pepper.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/oyster/fried/firstcoat.jpg" width="343" height="336"></p>
<p>After the triple coating... it is into the fry pan....</p>
<p>
<img src="http://www.prochefblog.com/public_pics/oyster/fried/fryoff.jpg" width="445" height="336"></p>
<p>When you have them all fried off you need to drain them on some paper towel
for a little while.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/oyster/fried/drain.jpg" width="392" height="336"></p>
<p>While they drain whip up a little cocktail sauce... I like wasabi instead of
the American horseradish.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/oyster/fried/plate.jpg" width="348" height="329"></p>
<p>'til we speak again... remember if you forgot it in the reefer for a little
longer than you like... pull out the fry pan and make them sizzle!!!!!!!</p>
<p>Chef Bob Ballantyne<br>
The Cowboy and The Rose Catering<br>
Grand Junction, Colorado, USA</p></body></html>
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