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.
CHIPOTLE MAYONNAISE
Steps:
- Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.
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
KELLY'S FRIED OYSTERS
Posting this for a good friend that wanted my recipe!! These really are tasty lil buggers!! Came up with the idea from a box of crackers that must have been "drop-kicked" by some warehouse workers subbing it for a football! :S!! The crackers were pretty broken up, so made the best of them!! LOL!! Enjoy!! :)
Provided by Wildflour
Categories < 30 Mins
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Pour oysters into a colander, rinse gently with cold water, drain.
- Carefully pat oysters dry on paper towel a few at a time.
- Dip oysters into beaten egg, let excess drip off, then into cracker crumbs, set on plate. Repeat til all are coated.
- Place in fridge, or cook now.
- Put oils and butter in pan and heat to med-high heat.
- Carefully place oysters into hot oil.
- Cook til golden brown on both sides turning only once as breading and oysters are delicate. About 3-4 minutes TOTAL if using medium-sized oysters. Watch them carefully!
- Place on paper towels to drain.
- Serve with your favorite sauce such as cocktail, tartar or Ranch dressing.
- Serves about 2.
Nutrition Facts : Calories 468.9, Fat 43.6, SaturatedFat 12.3, Cholesterol 180.2, Sodium 257.3, Carbohydrate 5.8, Sugar 0.1, Protein 14
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.
ROASTED CORN WITH CHIPOTLE MAYONNAISE
Categories Pepper Side Roast Vegetarian Quick & Easy Mayonnaise Lime Corn Gourmet Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 snack or side-dish servings
Number Of Ingredients 6
Steps:
- Add corn to a 6- to 8-quart pot of boiling water. Return water to boiling, then cover and remove from heat. Let stand 10 minutes. Transfer corn with tongs to paper towels to drain.
- Stir together mayonnaise and chiles in a small bowl.
- Heat skillet over moderately high heat until hot, then roast corn in 2 batches, turning occasionally with tongs, until blackened in spots, about 5 minutes per batch. Cut corn crosswise into 2-inch sections with a sharp knife and serve with mayonnaise and lime wedges.
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