Oyster batter that sticks?

[jedi1648]

I have found that following batter recipe, but it doesnt make the batter stick to oyster (at least for 20% of oysters that the batter came off during frying):

Ingredients
• 1 cup all-purpose flour
• 1/2 cup milk
• 1/2 cup water
• 2 tablespoons baking powder
• 1 teaspoon salt
• pepper and garlic powder
Directions
1. Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.
2. Fried the fish or oyster in 1/2 an inch of vegetable oil.

[bonterra]

That sounds like a pretty thin batter. I'll look for the batter recipe I usually use and post.

Or just cut the liquid in this one by about half. It also looks like a lot of baking powder, you're going to taste it.

[ishfish]

What if you floured (or corn starch or dry batter) the oyster before putting it in the batter? Wet does not stick to wet and dry does not stick to dry - you need dry between your wet.

[Dr Butcher]

You don't need a wet batter. Soak in milk or buttermilk and then dredge in a seasoned cornmeal/flour mixture. I have used this recipe for shrimp and oysters and it works well. I skip the egg wash step as I feel the milk soak helps create a thick enough crust. The dredge in this recipe needs more salt and additional seasonings. The technique for dredging is a winner.


http://www.foodnetwork.com/recipes/s...ipe/index.html

Here's a shot of some monster pacific oysters I made using this recipe.

[death_hawk]

What if you floured (or corn starch or dry batter) the oyster before putting it in the batter? Wet does not stick to wet and dry does not stick to dry - you need dry between your wet.

QFT

Alternatively if you don't want a really thick batter, you could just dredge as the poster before me said.
But your recipe seems fairly thin, so your batter won't be that substantial in the first place.

[bonterra]

This is the recipe I've used for deep fried oysters. More of a dredge than a batter. I hadn't made it since last December so couldn't quite recall.

I only used the paper bag method once, after that, just dredged as usual in a bowl.

http://www.foodnetwork.com/recipes/s...ipe/index.html

[aeolus811tw]

to create a nice batter you have to use fluid wash to keep the ingredient wet then followed by a coating of flour.

it is usually good to do this 2 times to create a thick enough coating. If you want to do two layers, 2nd layer must be egg washed because if you tried to use milk it will just wash the first layer away.
you can also use breadcrumbs (you can shave some toast) to coat the final layer to give it a sushi tempura look n' feel.

[Keelie]

I dredge in flour, then egg, then whatever coating, lately I've been using panko. And you want to do this ahead of time so its in the fridge for an hour or two, I find this helps the coating stay on during cooking.

[Catherine111]

I have always followed this way to make it. And it was perfect. You can try it.
http://www.ifood.tv/recipe/oysters-fried-in-batter

[rageking]

If you are dipping the oyster into say a milk mixture or anything that is liquid, then rolling it onto a dry mixture of flour/spice, then you must fry it immediately. If you allow the oyster to sit there then the dampness from the wet mexture will competely soak through the dry mixture and when you fry the oyster, the coating will come off.

[Keelie]

If you are dipping the oyster into say a milk mixture or anything that is liquid, then rolling it onto a dry mixture of flour/spice, then you must fry it immediately. If you allow the oyster to sit there then the dampness from the wet mexture will competely soak through the dry mixture and when you fry the oyster, the coating will come off.

I've been cooking oysters for years with the flour/egg/crumbs mixture and have never had a soggy coating while it sits or come off when cooking. The key is flour then egg, then coating. Someone told me a long time ago that if you let it sit in the fridge for an hour or so before cooking, the coating doesnt fall off during cooking... its worked for me every time.

[Ogata]

Have you tried club soda or ginger ale instead of water?

[stealth]

I have the same problem with jalapenos....cant get batter to stick to their shiny skin.

[aeolus811tw]

I have the same problem with jalapenos....cant get batter to stick to their shiny skin.

you can try a thin layer of butter first then followed by normal coating steps

[stealth]

you can try a thin layer of butter first then followed by normal coating steps

Thanks for the tip!
I'll give it a try when I get back home in a couple weeks.