Cajun Fried Oysters On The Bayou.

chef okay I went down to the Gulf dad this morning to that austere reef got a few fresh oysters here for us to sample today naturally our sampled one or two down there when I will gather these up man fresh and salty and good hey oh yeah baby welcome to chef bulkhead Cajun kitchen right thank you gotta get the sweat out man before I start hey win fifty where it's warming up to 70 degrees all right today we doing some fried oysters and I tell you what you want to see giant opening oysters right now first they slept in the Gulf last night so you got to wake that feller up the first and then you slip your horse a knife in that open him up and don't get no fresher than this rich others have to cut the eye that frees the oyster from the shell and then to give you the courage to go on with this whoo salty and good nothing like fresh Louisiana oysters that sucker is good so man that is the first oyster that fellow you have to pay attention what you do you can't be looking over core that all should not or cut cut a shot that time John getting some ad time will show wanted to Oscar look up nothing nice that fresh oyster is not not milky just really well all you have to do is separate the oyster from the shell there's just either that you have to cut that is a beautiful oyster really too good to put in that container cuckoo hot gas all right Johnny that the oysters open he ate about half look but it is alright probably ain't gonna have coming in off the road okay put the oyster beds out there all right what we're gonna do two fried oysters first of all I want to go ahead get me a little wet wash here that I need got a cup of milk yes after week that's for later that's good acne less salt doing a wet wash you know something to wet and hold it the dry stuff to it I need to lift Calle on that well that's pretty yeah baby and we'll put a little touch of chili fire it big garlic not much and beat it beat it beat it baby hot dang I went to the dance last night on the Saturday night who had my little hangover stuff this morning hey what it's doing good all right got these oysters and Duty's City beauties all right got my little oysters right here Moisture is looking good all I'm going to do for my oysters at this point just put a little touch not much because it's salty already just lid touch yourself drop them in it whit wait mixture let them sit a little while y'all sit right there boys drag back I don't want to get my three step by 350 my little fry daddy working okay use a bag today from my mixture my drive mix I got some regular cornmeal we'll add that many oysters all right I got corn we like I want to eat cups and that's a cup I keep everything packetized in Louisiana you know you got to everything idea eats bad guitar baguette eyes all right this is corn flour so got a cup of cornmeal and I'm gonna put a cup of corn flour get on in there bar whole grain corn that's not seasoned okay cut your garlic cut your chi in touch a chili powder go to big trucks and the big judges you know what it's good it's all good all right I am NOT less he may be little bit so I'm not going to put much and those what I'm using right there the spices that's pretty much we're always used on that home blend I've got a few more little things I used to use okay pretty much yes with it get on the side boy I don't know where my alligator used to do Hey all right put my oysters in there Johnny lived and be a large ball whenever a license is right out the shell I do too but he jumped in the bucket first if you want to jump in the bucket first one to get their gift at all just about the rewards go to the person who does to work when Johnny left he had two buckets and come back to see why - all right we'll put all this on the side cuz we got to get down to some business in the minute yes Dee Hey all right that little machine and hide up here we go I a damn moistures doing that the egg baby oh I like to do just cautious about a minute half Johnny captain Annie we hi okay I'm going I'm kind of go by sound I hear them talking I heard talking nothing car old lines and car back to the moistures working just gonna cry for a minute and a half you got to get them golden brown this cooking time on it doing this thing fine go to fry evidently the slippers was all partying too late last night that was known about when I was out early this long season Rosalie - recruit Brooklyn working it means I going to get hurting everyone is a fact zoom in on this one here Johnny shot Hey but not on cut your head off now I got this digital zoom oh I gotcha lotin to the top according to my account here we don't hit nine it's one thing of the corn flour and cornmeal mix the excellent job boy all right come on out of here y'all let's go that's what we got ready good on push when I got right here Johnny ain't the opportunity to get all the good Oh every be successful baby oh okay now what am I do I'm going mix a little sauce in here sauce for you for your life just a minute all right I guess I put a tablespoon catch it watch the Shire sauce 1/2 a teaspoon crystal crystal hot sauce zuzana pure alright but a quarter of a teaspoon maybe almost a half depending on how hot you want all right little lemon juice get gonna be booed oh yes yeah you get this little puppy right here Oh live mode we didn't need a oh they jump on his back he did guy Nowak I've got you don't put a good today but at the fruits of my labor who did live I hope his head is in the picture hey we get anybody whoo but tell me you should have stayed idea longer that's amore okay we're gonna take off for the day I had a good it's all about the part again put on my shorts t-shirt take off my shoes and go sit by the bayou maybe drag my feet to the bottom movement and eternal to the frogfish new talent hey see y'all in IE oh yeah the big look at it wasn't Lepanto rude al-fatah

Channel: Ted Chef Bourque

Views: 33,573

Rating: 4.6923075 out of 5

Keywords: yt:crop=16:9, oysters, Deep Frying, Oyster (Animal), YT=crop:16:9, bayou, Cajun (Ethnicity), Cooking, Louisiana (US State), Cajun Food (Cuisine)

Id: H_4C560cR2o

Length: 14min 17sec (857 seconds)

Published: Sun Feb 09 2014