RE: Fried Oysters> How long after frying them, in oil, in the skillet, before ready? How many minutes?!
Dredge the oysters in the dry mix and let sit a minute or so moving them around just a little. Using a paper bag works good for this too. Just drop the oysters in and shake it up a few times.
Use peanut oil, about 2" in the pan depending upon the pan depth. Heat to 365oF. Place oysters in the oil leaving at least a 3/4" space between pieces. Why? If you pack the pan with too much meat the oil cools too much and that equals soggy oysters (not good).
Cook them about 4 minutes. I watch the bubbling to judge the doneness, I don't time it. Let them fry until they barely bubble. With practice you can get each piece done perfectly. You cannot tell how done the oysters are by the outer color, it's all in the bubbles! Check this out... Remove the oysters and place on paper towels. Move them around so the grease is soaked up. Taste one once they're cooled a little to see if you need to add any seasoning. Transfer them to another pan with more paper towels and cover with paper towels.
Let the oil come back to at least 360oF for the next batch! Remember, the oil cools as you cook. If you don't have a frying thermometer get one, guessing just don't get it! If the oil gets too hot turn the fire off and let it cool to the right temperature. If the oil smokes you've probably ruined it. A thermometer prevents all of this trouble.
http://www.cookinglouisiana.com/Cooking/...
Answers: It don't take long, they cook pretty fast & will get tough.. Fry them gently not at a high heat & basically when the edges start to curl they are done, no more that 4 minutes!. Nothing worse than an overcooked, rubbery, burnt oyster!!!!!
Dredge the oysters in the dry mix and let sit a minute or so moving them around just a little. Using a paper bag works good for this too. Just drop the oysters in and shake it up a few times.
Use peanut oil, about 2" in the pan depending upon the pan depth. Heat to 365oF. Place oysters in the oil leaving at least a 3/4" space between pieces. Why? If you pack the pan with too much meat the oil cools too much and that equals soggy oysters (not good).
Cook them about 4 minutes. I watch the bubbling to judge the doneness, I don't time it. Let them fry until they barely bubble. With practice you can get each piece done perfectly. You cannot tell how done the oysters are by the outer color, it's all in the bubbles! Check this out... Remove the oysters and place on paper towels. Move them around so the grease is soaked up. Taste one once they're cooled a little to see if you need to add any seasoning. Transfer them to another pan with more paper towels and cover with paper towels.
Let the oil come back to at least 360oF for the next batch! Remember, the oil cools as you cook. If you don't have a frying thermometer get one, guessing just don't get it! If the oil gets too hot turn the fire off and let it cool to the right temperature. If the oil smokes you've probably ruined it. A thermometer prevents all of this trouble.
http://www.cookinglouisiana.com/Cooking/...
It only takes about 5 minutes. Oysters are very small and easy to overcook.
Instantly
I do not fry oysters. I blanch or steam then bake them. I brush butter with garlic salt and pepper over them.Then top it with grated cheese. 10 mins or till cheese melts.
Deep fat fry until they are golden brown & float. Try one first. It shouldn't take long, maybe a couple of minutes. Don't crowd them.