Coast Cooking

It is OK to put a few drops of lemon on them

By JULIAN BRUNT

Special to the Sun Herald

Oysters lend themselves to being fried and served on a po-boy.
Oysters lend themselves to being fried and served on a po-boy.

Perhaps at the opposite end of the culinary scale from the raw oysters I blogged about Monday, is the much-beloved Mississippi Gulf Coast deep fried oyster po-boy.

Deep frying this mollusk is not a punishable act, it is not socially inappropriate and as long as you do not overcook them, fried oysters are delicious.

When perfectly fried oysters are paired with a good slap of best quality mayonnaise, on a freshly baked crusty loaf of French bread, fresh crispy lettuce and red ripe garden-raised tomatoes, then something magical happens.

Nothing else needs to be added, unless you want a circumspect splash of hot sauce. Grown men might cry if you add a cold Barq’s Root Beer, in a glass bottle of course.

Please, please, just the one caveat I always add, if an oyster is fried for more than one minute, each second you keep it in the hot oil, is much to its detriment. Enough said!

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