Los Angeles restaurant Crossroads serves fried hearts of palm, a vegan take on fried calamari.
Fried oysters gain popularity
(Continued from page 1) Fried calamari continues to grow in popularity and was on 3 percent more menus at the end of 2013 than in 2009. The presence of fried oysters on menus is flat compared to four years ago, but chefs report that when the item is available, it sells extremely well. At Victor Tango, Brewer shucks Blue Point oysters to order, dipping them in batter with cornstarch, flour and a little cornmeal, deep fries them and serves them five on a plate with miso butter, ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Questions about your account or how to access content?