'O Oysters,' said the Carpenter,
You've had a pleasant run!
Shall we be trotting home again?'
But answer came there none
And this was scarcely odd, because
They'd eaten every one.
But there's more to life than raw oysters, and if I can't get them raw, I'll take them prepared the best way the South knows how: battered and fried. Oh sure, you lose a lot of the subtle flavors that a raw oyster provides, but if the breading is done well, you gain a spicy, crunchy-on-the-outside, soft-in-the-middle treat that I find more enjoyable than the king of fried seafood, shrimp. And when it comes to oysters of the fried variety, Little Rock has some contenders for king — the aforementioned Oyster Bar, Flying Fish, and Krazy Mike's all boast respectable versions of the delicate deep-fried treats. Topping them all, though, is the little restaurant on N. Van Buren that's been serving up good eats in Little Rock for nearly 40 years: Cheers in the Heights.
The oysters at Cheers are small, which is good for the fried variety, since a small oyster allows for a perfect meat-to-coating ratio that makes every bite balanced — and Cheers makes up for the smaller size of these oysters by loading up each plate with a plentiful helping. The breading is spicy and flavorful, coating each oyster well without being too thick. The oysters themselves are mild and not at all fishy, but with a flavor that comes through in each bite. Topping the whole affair is a tangy remoulade sauce that sets everything off into a wonderland of crunchy, savory seafood bliss. I used to think that the fried mushrooms were Cheers' greatest appetizer, but these oysters are even better. And although I didn't weep for the mollusks as did the Walrus, when it came time to head back home, my plate was clean and all were gone.
Goof - send me your email to email@example.com
Daniel - better than Cordell's? If so I'd love the recipe.
Fat Bottom Cup Cakes, here is your Joseph Holland from Dallas, seems he is an…
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