Cody Casey
Turkey fryers are typically used to cook juicy, tender turkeys, but they can also be used to steam or fry oysters. Frying oysters is generally done in a deep fryer or Dutch oven with high sides and two to three inches of oil. The process involves dredging oysters in a flour mixture, dipping them in egg, and rolling them in breadcrumbs before frying in hot oil for two to three minutes. Steaming oysters in a turkey fryer is another option, which avoids the bottom of the sea smell in your kitchen and allows for cooking more than two dozen oysters in the large fryer steam basket.
How to cook oysters in a turkey fryer
| Characteristics | Values |
|---|---|
| Type of cooking | Deep frying, steaming, pan-frying |
| Ingredients | Oysters, flour, cornmeal, breadcrumbs, eggs, buttermilk, hot sauce, salt, pepper, Creole seasoning, paprika, garlic powder, lemon, vinegar |
| Tools | Turkey fryer, steamer basket, oven mitt, tongs, fork, mixing bowls, knife, cutting board |
| Oyster preparation | Scrub shells, throw away any that have opened, keep cool, shuck |
| Cooking time | 2 minutes for steamed oysters, 2-3 minutes for fried oysters |
| Cooking temperature | 375°F (190°C) for deep frying, 325-350°F (162-176°C) for air frying |
| Serving suggestions | Melted butter, lemon slices, tartar sauce, cocktail sauce |
| Storage | Refrigerate leftovers for up to 3 days, do not freeze |
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What You'll Learn
Cleaning oysters
Step 1: Prepare your workspace
Clear the area around your kitchen sink to avoid cross-contamination. If you are cleaning more than fifty oysters or working in a warm kitchen, consider working in batches to minimise the time the oysters are out of refrigeration.
Step 2: Rinse the oysters
Place a colander in your sink and turn on the cold water tap, letting it run until the water is as cold as it can get. Transfer the oysters to the colander and rinse them with cold water. This ensures that the oysters don't sit in fresh water, which could kill them.
Step 3: Scrub the oysters
Use an abrasive material like a stiff vegetable or wire brush, or a heavy-duty scouring pad, to scrub each oyster shell clean. You can also use a clean toothbrush. Pay particular attention to the hinge, where you will insert the oyster knife to open the shell, and the edges where the top and bottom parts of the shell meet. Remove as much sandy grit as possible, but they don't need to be spotless.
Step 4: Discard any cracked oysters
If you notice any oysters that are already cracked open or have opened during the cleaning process, discard them immediately.
Step 5: Dry and store the cleaned oysters
After scrubbing, dry the oysters and place them on a rimmed baking sheet between two damp towels. It is best to clean oysters as soon as you get them, so you don't put clean oysters back into the fridge with towels covered in grit from previous storage. If you are not planning to cook the oysters immediately, store the cleaned oysters in the coldest part of your refrigerator. Live oysters still in the shell should be stored in a mesh bag and covered with a damp cloth. They will stay fresh for up to two weeks when stored properly.
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Preparing the fryer
Firstly, it is important to clean your oyster shells thoroughly. Use a large sink to scrub the oyster shells and get rid of any debris that might be on them. It is also important to inspect the oysters and throw away any that have already opened before cooking. You can then place ice on top of the oysters or put them back in the fridge to keep them cool before cooking.
The next step is to prepare the fryer basket. Fill the turkey fryer with water, ensuring that the water level reaches just up to the bottom of the steamer basket when it is inserted. This will create a steaming effect without submerging the oysters in water. Place the steamer basket inside the fryer, ensuring it is securely attached using the provided basket hook.
Before cooking, it is essential to preheat the fryer. Depending on your preferred cooking method, you can heat oil in the fryer to the desired temperature. For deep frying, heat the oil to 350°F (190°C) for restaurant-quality results. If you prefer pan-frying, use a cast-iron skillet with about one inch of oil. Alternatively, you can use a combination of both methods for a unique taste. Ensure that you heat the oil consistently to avoid greasy and soggy oysters.
Once your fryer is preheated and prepared, you can proceed to the next step of coating and seasoning your oysters before placing them in the fryer. Remember to follow safety precautions when working with hot oil and always use oven mitts when handling the fryer to avoid burns.
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Coating the oysters
Coating oysters for frying is a simple process, but there are a few key steps to follow to ensure a crispy, crunchy coating. Firstly, it is important to use fresh oysters, and if they are large, consider cutting them into smaller pieces. Drain the oysters thoroughly, but do not rinse them, as you want to retain some of the salty brine flavouring.
Next, prepare the coating mixture. In a shallow bowl, combine flour, salt, and pepper. You can also add other seasonings like Old Bay seasoning, paprika, or garlic powder to the flour mixture to add extra flavour. If you prefer a lighter coating, use only flour, while breadcrumbs will provide a crispier texture. You can also try using a combination of both for a unique taste.
Now, it's time to coat the oysters. If you are using a flour mixture, dredge the oysters in the flour, ensuring they are evenly coated on all sides. Gently shake off any excess flour, then set the oysters aside on a wire rack or plate while you prepare the frying oil.
If you are using a breadcrumb coating, you will first need to soak the oysters in buttermilk for about 15 minutes. This will help the breadcrumbs adhere to the oysters and create a crispy texture. You can also add hot sauce to the buttermilk for extra flavour. After soaking, remove the oysters from the buttermilk with tongs and dredge them in the breadcrumb mixture, gently pressing the coating onto the oysters to ensure they are fully coated.
Finally, if you want a thicker coating, you can dip the oysters in beaten egg before coating them in breadcrumbs or flour. This will create an extra layer and help the coating stay on during frying.
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Cooking the oysters
First, you will need to decide whether you want to steam or fry the oysters. If you want to steam the oysters, fill the turkey fryer with water up to the bottom of the steamer basket when it is inserted. Clean the oyster shells in a large sink, scrubbing away any debris. Throw away any oysters that have already opened. Place two dozen oysters in the steamer basket and cover with the lid. Lower the basket into the boiling water and cook for about two minutes. Wearing an oven mitt, check if the shells have opened. If not, steam for another two minutes. Remove the oysters and serve warm with melted butter and lemon slices.
If you want to fry the oysters, you can either deep-fry or pan-fry them. Heat oil in a deep fryer to 375°F (190°C) or use a shallow cast-iron skillet with about one inch of oil heated over a high heat. Combine flour, salt, and pepper in a shallow bowl. Place eggs in another bowl (optional). Place breadcrumbs in a third bowl. You can also use cornmeal instead of flour. Dredge the oysters in the flour mixture, then dip them in egg, and roll them in breadcrumbs or cornmeal to coat thoroughly.
If you are frying, cook the oysters for about 45-60 seconds on each side, or until the breading is golden brown. If you are deep-frying, cook 5 oysters at a time for about 2 minutes. Drain the fried oysters on a paper towel-lined plate and serve hot.
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Storing and reheating oysters
Storing oysters
If you're storing live, in-shell oysters, they can be kept in the fridge for up to seven days, but it's recommended to eat them within one or two days. Place them cupped side up, evenly spaced on a tray or baking sheet, and cover them with a damp paper towel or cloth. Make sure your fridge is set to 40°F or below.
Shucked oysters can be stored in the fridge for four to five days. Place the shells on ice, using ice cubes or frozen gel packs to keep them cold. You can also store shucked oysters in a freezer-safe container with as much liquor as possible, then add water to cover the oysters.
When storing oysters, it's important to keep them cold at all times and to avoid letting them touch the sides of your cooler or container. Oysters should be stored separately from freshwater, as it can poison them over long periods.
Reheating oysters
It is recommended that leftover oysters are consumed as soon as possible, preferably the next day, as seafood is prone to bacteria growth and contamination.
To reheat cooked oysters, you can use a microwave or a conventional oven. The oven is slower but less likely to overcook them. If using a microwave, place the oysters in an appropriate dish and set the temperature to high for one to three minutes, depending on the quantity. For the oven, set the temperature to 350°F and cook the oysters for five minutes. Use a food thermometer to check the temperature—the FDA recommends reheating all foods to an internal temperature of at least 165°F.
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