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Ask Frank Daignault Frank Daignault is recognized as an authority on surf fishing for striped bass. He is the author of six books and hundreds of magazine articles. Frank is a member of the Outdoor Writers of America and lectures throughout the Northeast.

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  #31  
Old 11-04-2017, 10:44 AM
Doug Doug is offline
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Join Date: Feb 1999
Location: Fair Hill, MD
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Default Re: Exotic Foods from Ethnic Menus?

Properly fried oysters are incredible, my other favorite cooked oyster is very simple. Roasted on a charcoal grill, do not overcook, once they open another minute or minute and a half, don't want to cook all the liqeur off, should be about a couple of teaspoons still left in shell with meat. A few drops of drawn butter and a drop of hot sauce on it. Yeah baby, that is heaven.

We recently ate at Steamers on Chincoteague Island, the fried platter was awesome. Oysters, sea scallops and shrimps. Most of the diners were paying $50 each for all you can eat snow crabs and steamed shrimp, we split a dozen steamed big necks and one fried platter (2 sides) and a few beers for $55.

Doug
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  #32  
Old 11-05-2017, 09:15 PM
Francis Daignault Francis Daignault is online now
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Default Re: Exotic Foods from Ethnic Menus?

Sounds to me like you fry them just enough to kill/open them while regaining the raw flavor. That could be a great idea because opening a live oyster is a PIA. I admit that I am no expert on the prep of oysters. I just said what we like. I could never write an oyster book.
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