Deep Fried Oysters And Clams

Monday, September 13, 2010 @ 09:09 AM

Growing up on the south shore of Long Island on the Great South Bay, it is inevitable that at one point or another, you will eat seafood. Fish, shellfish, & crustaceans. Raw, baked, steamed, boiled & deep fried. I grew up in a oyster & clamming community. Many of my relatives owned a shellfish boat, digging for clams, oysters, & scallops all day long, to feed their families and to sell to the local markets. Fish was also a form of bartering in my community. My grandfather was a carpenter, not a clam digger. He might do a job for someone that couldn’t pay for the work done, but my grandfather would come home & find fish, clams, oysters, even lobsters, waiting to be cooked up and fed to his own family.

The shellfish in my community, historically, were world renowned. The Blue Point Oyster Company was actually located in West Sayville, NY. Our surrounding fishing grounds were once teeming with oysters, clams & scallops. Many factors over the years have made our waters near barren. Over harvesting, not nearly enough reseeding, misunderstanding of star fish regeneration, brown tide, pollution, closing ocean waterways that flush out our waters and keep them clean.

Not everyone likes fish & shellfish, but growing up near water, it is impossible to not come near it. Deep fried clam strips, clam bellies, scallops and oysters were almost a regular Friday night meal for me. It’s much easier to go to a clam bars & get it cooked for you, but the recipe is simple enough to do at home. If you aren’t practiced in the art of shucking shellfish, you can always go to your local fish market and buy them pre-shucked.

Oil for frying

1 qt shucked oysters

2 eggs

1 tsp salt

1 3\4 cup cracker crumbs or dried bread crumbs

In outdoor propane deep fryer, counter top fryer, or stove top deep fryer, heat oil to 375 degrees F.

Drain the oysters. Pat dry with paper towels. In a small bowl, beat the eggs with salt & 2 Tbsp. of water. Place crumbs into your Coating Buddy. Dip the oysters in the egg wash then place in the Coating Buddy & shake.

Place the oysters, a few at a time, about 1″ apart, in the fryer basket. Fry for about 1 minute or until golden. Drain on paper towels. Repeat with the rest of the oysters until done. Serve with cocktail or tarter sauce and fresh lemon wedges.

For clams, substitute 3 doz. shucked clams (about 2 cups), use 1 egg instead of 2. Prepare and deep fry as above.

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3 Responses to “Deep Fried Oysters And Clams”

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