OVENTE Electric Deep Fryer 1.5 Liter Capacity https://amzn.to/3uzYq0k In this video I cook some huge oysters in a small deep fryer I got from Walmart for about $13. I use canola oil and try to keep it at 350°F. I made a blended fish fry from wheat flour cornmeal and bread crumbs with Italian seasoning and a tablespoon of cornstarch. I cooked the oysters for two minutes until they were crispy and brown outside. I did not make a dipping sauce and the choice it's practically limitless but in my experience, I find plain ordinary fresh lemon juice and a little salt and seasoning all that is needed for most seafood. The people who like to add hot sauce to their seafood always seem crazy to me because I prefer to enjoy the flavor of the seafood instead of hot sauce I added a tablespoon of Old Bay seasoning but it was way too much I forgot I was only using 1 1/2 cups a fish fry a teaspoon would have been more than enough oysters have a tendency to darken the oil you fry with more than other seafood for some reason and it doesn't seem to filter out as well as other fried seafood Some cooks prefer to make a tempura batter that is wet but I find if you make a mistake you end up making a very oily mess of oysters whereas if you just use a thin fish fry coating it's a lot harder to make a mistake some people also freeze their oysters that have been breaded because they say it allows them to cook the oysters longer without getting rubbery so it can make the coating nice and crisp but when you use a small amount of coating that's not necessary because the time it takes is much less also when you have a lot of liquid in the batter it cools down the oil a lot and you need to make sure you maintain a correct temperature. some chefs rinse off their oysters but many people claim that reduces the flavor however I'm not sure what the answer is to that situation but it seems to me most of the flavor is in the oyster not in the liquid on the outside of the oysters finally some people blanch oysters for 60 seconds in boiling water which supposedly removes any bacteria and makes juicier oysters but I would imagine the 350° oil will do a pretty good job eliminating that problem but it is an interesting concept and it may help seal the oyster to keep the moisture in when it's frying. my Favorite Cooking Videos Playlist https://www.youtube.com/playlist?list=PL67EA7FD1A269D211 If you like my videos you can help me out by using the Amazon store link I added below. Bookmark my link below and anytime you visit Amazon in the future and buy anything Amazon will throw me a few cents and it helps me make more videos at no cost to you. Also, some viewers like to see the stuff I have bought and liked on Amazon in my Amazon store. My Amazon store affiliate links https://www.amazon.com/shop/robbshomemadelife/list/3IDHXEBDQ30FI?ref_=aip_sf_list_spv_ofs_mixed_d Robb MoffettRobb's Homemade Life https://www.youtube.com/user/mrhulot101 ... https://www.youtube.com/watch?v=B1m7_r0_qSI