NWR: best oysters for frying?

[drssouth]

We have a local purveyor who can get us 20+ different oysters from East and West....does anyone have an opinion as to which might do best with a fried oyster salad dish?

 

[Jeff Grossman]

Bluepoints. How can you go wrong?

 

[gregory dal piaz]

Clams.

 

[Sharon Bowman]

Thank you, Greg.

 

[Steve Edmunds]

clamsrnotoystrs!!!

 

[kirk wallace]

originally posted by gregory dal piaz:
Clams.

I am with Greg and Sharon on this, but if it must be oysters, see if you can get Gabe at Le pigeon to tell what type they use to accompany their beef tartare. Excellent results.

 

[Marc D]

We eat the fancy named varieties raw.
For frying, we use the ones that come in a glass jar and try and get the smallest oysters possible. We can get the jarred ones very fresh here in WA, but ymmv depending on location.
I love them both ways, but I can see how a purist would object to anything besides raw on the half shell.

 

[Brad Kane]

You guys obviously have no love for oyster po' boys.

 

[SFJoe]

Brad is on to something. The real answer is "anything from warm water," for instance the Gulf.

 

[Tom Glasgow]

What's the recommendtion of your local purveyor?

 

[MLipton]

What? No fans of hangtown fry?? Tch Tch

Mark Lipton

 

[kirk wallace]

originally posted by MLipton:
What? No fans of hangtown fry?? Tch Tch

Mark Lipton

But the oysters there are really more sautéed. Not breaded and deep fried, right?

 

[MLipton]

originally posted by kirk wallace:

originally posted by MLipton:
What? No fans of hangtown fry?? Tch Tch

Mark Lipton

But the oysters there are really more sautéed. Not breaded and deep fried, right?

In the traditional recipe, the oysters and fried (not deep) with bacon before inclusion in the omelet. What culinary monstrosities might get passed off under that name I do not know.

Mark Lipton

 

[kirk wallace]

originally posted by MLipton:

originally posted by kirk wallace:

originally posted by MLipton:
What? No fans of hangtown fry?? Tch Tch

Mark Lipton

But the oysters there are really more sautéed. Not breaded and deep fried, right?

In the traditional recipe, the oysters and fried (not deep) with bacon before inclusion in the omelet. What culinary monstrosities might get passed off under that name I do not know.

Mark Lipton

I see. This explains what you mean
http://www.sfweekly.com/bestof/2003/award/best-hangtown-fry-27996/.

I was influenced by versions like this:

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www.nytimes.com

 

[Sharon Bowman]

Who sautees bacon in olive oil? I haz a sad.

 

[SFJoe]

originally posted by Sharon Bowman:
Who sautees bacon in olive oil? I haz a sad.

Seems to be in the NYT Style Guide.

 

[MarkS]

Biggest cheepest you can find. In these parts, I use the Hilton ones that come in 8oz plastic cups. They seem to work fine for po' boys. Just have to adjust the heat properly to prevent burning but also not too low that the juice slithers out of them into the pan.

 

[Brad Kane]

originally posted by Sharon Bowman:
Who sautees bacon in olive oil? I haz a sad.

I do and I think you had it and hadz a happy.