Oyster folk in Galveston Bay have had a rough go of it over the last ten years but this year may have been the worst. The bad luck started in 2008 when Hurricane Ike suffocated oyster reefs with the churning muck of the bay. Next came a drought lasting six years, allowing oyster parasites run amok, killing our precious critters before they reach maturity.
Then, all of a sudden, rain. Rain is good for oysters in the long run (Oysters need a brackish mix of fresh and salty water) but it can be bad in the short run. Too much fresh water can bring red tide, and while there is debate as to whether the red tide hit Galveston Bay there is no debate that Texas Parks and Wildlife closed all but one reef for the first two and a half months of oyster season. Oyster companies missed the holiday rush that theyd grown accustomed to. Add to all this mess a never-ending lawsuit between the three biggest oyster companies in Texas and youve got nothing but grief for Texas oystermen.
The next few seasons are going to be some of the best well see. A good hard rain can produce three years worth of bumper crops. That being said, the end of the season means many Texans flip the switch from raw to cooked oysters, while others prefer to wait for next November 1st. I say we still have a nice little window for cooked oysters before the long hot summer begins in earnest.
This recipe is loosely based on a banh mi sandwich, which I first tried somewhere close to McKinney Street in downtown Houston. Vietnamese food is now as much a part of me as French cuisine is them. Ill never give it up.
Oysters Saigon
- Servings: Two Dozen Texas-sized Oysters
Ingredients
For the Fried Oysters:- 2 dozen medium to large oysters with their shells, plus a few for practice
- 6 eggs
- 1/4 cup water
- 1 cup flour
- 3 cups panko bread crumbs
- 4 cups peanut oil
For the Vinaigrette:
- 1/4 cup soy sauce
- 1/8 cup lime juice
- 1/8 cup rice wine vinegar
- 2 thin slices of jalapeno
- 1/2 tsp sesame oil
For the Mayonnaise:
- 1/4 cup mayonnaise
- 1 tbsp Srirracha
For the Garnish:
- 1/2 cucumber
- 1/2 carrot
- 1 tbsp each, mint, cilantro, basil
- 1 box rock salt