I have saved the last application of the salty oyster for today.
It is among my favorites, I must admit -- a perfectly deep-fried oyster, so plump and juicy that if you bite into a it, the juice runs down your arm. The outside is a little crunchy, the inside is smooth and still a bit salty.
I have given out this recipe before, but I love it so much here it is again.
Never miss a local story.
1 quart drained oysters
1 package dry tempura powder
1 package panko breadcrumbs
Tony Chachere's Creole seasoning
Season the tempura aggressively with Tony's, then toss the oysters in, and make sure they are well-covered. Shake off the excess and allow to rest until tacky. If you are in a hurry, spritz with water. Now toss in the panko, again shake off the excess. Deep fry just a few at a time for 48 seconds. Not one second more. Remove, drain and eat at once.