CORNMEAL-CRUSTED OYSTERS WITH SWEET PICKLE MAYONNAISE
Categories Appetizer Bake Low Fat Cornmeal Shrimp Spring Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8 as an appetizer or 4 as a main course
Number Of Ingredients 11
Steps:
- Mix mayonnaise, sweet pickles, vinegar and garlic in small bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 450°F. Drain oysters on double layer of paper towels Brush large nonstick baking sheet with oil. Heat in oven until very hot, about 10 minutes.
- Meanwhile, mix cornmeal, salt, cayenne and pepper in pie dish. Pour buttermilk into medium bowl. Lightly coat oysters with cornmeal; shake off excess. Dip into buttermilk, then coat again with cornmeal; place on platter.
- Place oysters on hot baking sheet, spacing apart. Bake until oysters are golden brown on bottoms, abut 8 minutes. Turn oysters over and bake until brown on bottoms, abut 8 minutes longer. Serve with pickle mayonnaise for dipping.
CORNMEAL-FRIED OYSTERS WITH MUSTARD SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 1h20m
Yield Four servings
Number Of Ingredients 16
Steps:
- The oysters may be shucked at home or by the fish dealer, reserving the liquor. If there is less than a cup of liquor, add enough clam broth to make a cup.
- Combine the shallots, vinegar, garlic, oyster liquor and wine in a saucepan. Bring to the boil and cook 45 minutes or more, until the liquid is reduced to about a third of a cup. Add the cream. Bring to the simmer and cook about 20 minutes, until reduced to one cup.
- Stir in the mustard and bring to the simmer. Add the butter in small pieces, stirring rapidly with a wire whisk. Line a bowl with a sieve, preferably of the sort known in French kitchens as a chinois. Strain the sauce, pressing with the back of a spoon to extract as much flavor as possible from the solids. There should be about one cup of strained sauce. Set the saucepan in a bowl of simmering water to keep it hot.
- Blend the cornmeal, salt, pepper, paprika and chili powder in a shallow dish. Dredge each oyster in the mixture and shake off the excess.
- Heat the oil in a skillet and add the oysters without crowding. Cook, turning the oysters, one to two minutes depending on the size of the oysters. Do not overcook. As they are cooked, transfer the oysters to paper towels to drain.
- Divide the spinach with pancetta among four plates. Spoon the sauce to one side of the spinach and arrange four cooked oysters on the sauce.
Nutrition Facts : @context http, Calories 1237, UnsaturatedFat 65 grams, Carbohydrate 51 grams, Fat 98 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 26 grams, Sodium 1339 milligrams, Sugar 4 grams, TransFat 1 gram
CORNMEAL-CRUSTED OYSTER SANDWICH
Steps:
- If using fresh oysters, shuck them. Drain jarred oysters thoroughly in a strainer and set aside.
- In three separate bowls, place the flour, eggs, and 2 tablespoons of the cornmeal. Add 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper to the eggs and beat well. Stir the Old Bay, remaining teaspoon salt, and remaining 1/2 teaspoon pepper into the flour.
- Heat a medium skillet over medium-high heat. Add the butter and olive oil and stir until the butter has melted.
- Dip 1 oyster first in the flour, then the eggs, and then the cornmeal, coating it evenly. (The cornmeal may begin to clump as you bread the oysters. About every five oysters, add 1 more tablespoon of cornmeal to the cornmeal bowl, or, if necessary, scoop the clumped cornmeal out of the bowl or start a fresh bowl of cornmeal.)
- Add the oysters to the skillet and cook them for 1 minute on each side, or until the crust turns golden brown. Transfer the oysters to a plate lined with paper towels.
- To assemble the sandwiches, spread 1/2 tablespoon of the mayonnaise on each slice of bread. Layer 5 oysters and some lettuce on top of 4 slices. Place the remaining 4 slices bread on top of the lettuce. Serve immediately.
CORN OYSTERS
Make and share this Corn Oysters recipe from Food.com.
Provided by mizzlizzita
Categories Lunch/Snacks
Time 9m
Yield 3-5 serving(s)
Number Of Ingredients 8
Steps:
- Put the frozen corn in a colander. Rinse it until the ice crystals melt.
- Pour the corn into a bowl.
- Stir in the milk, flour or corn meal, salt, and pepper.
- Lay paper towels on top of a plate and set it aside.
- Set a skillet over medium-high heat on the stove.
- Heat the butter and oil in the skillet until the butter is melted.
- Put tablespoon-fulls of batter in the hot skillet.
- Cook until golden-brown. Repeat with the other side.
- Drain the oysters on the paper towels and cover with foil to keep them warm.
- Repeat with the others and serve hot.
Nutrition Facts : Calories 339.3, Fat 20.1, SaturatedFat 7.2, Cholesterol 93.7, Sodium 480.1, Carbohydrate 36.2, Fiber 2.7, Sugar 0.2, Protein 7.7
CRISPY OVEN-FRIED OYSTERS
These flavorful breaded and baked oysters, served with a zippy jalapeno mayonnaise, were created by Marie Rizzio of Interlochen, Michigan. "I entered this recipe in a seafood contest and took first place in the hors d'oeuvres category," Marie says. "They make an interesting appetizer for entertaining." -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2-1/2 dozen (about 2/3 cup jalapeno mayonnaise).
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. In a shallow bowl, combine flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine bread crumbs, cheese, parsley and garlic salt. , Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with oil., Bake until golden brown, 12-15 minutes. Meanwhile, in a small bowl, whisk mayonnaise ingredients. Serve with oysters.
Nutrition Facts : Calories 75 calories, Fat 4g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 146mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CORNMEAL-FRIED OYSTERS WITH CHIPOTLE MAYONNAISE
Everyone loves fried oysters, and this typical Cajun dish is perfect. It is excellent for a party or any time of year. Buy already shucked oysters to save time and trouble. If you buy the larger B.C. oysters for this dish, cut them in half.
Provided by Leslie
Categories Lunch/Snacks
Time 8m
Yield 12 Oysters
Number Of Ingredients 12
Steps:
- Fried Oysters:.
- Combine cornmeal, flour, paprika, thyme, salt and pepper in a dish. Toss oysters in cornmeal mixture.
- Heat enough oil to film base of skillet on high heat. When oil is very hot, add oysters, but do not crowd pan. Sauté for about 1 to 2 minutes or until coating is browned. Remove immediately to serving dish. Add more oil as needed to fry remainder. Serve with Chipotle Mayonnaise (recipe follows).
- Chipotle Mayonnaise:.
- Combine mayonnaise, chipotle peppers and adobe sauce. Season with salt and stir in coriander.
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