Crispy Fried Oysters With Sweet Corn Cilantro Salsa Recipes

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BEST SOUTHERN CRISPY FRIED OYSTERS



Best Southern Crispy Fried Oysters image

This recipe for the Best Southern Crispy Fried Oysters features salty, silky, slightly sweet, delectable fresh oysters encased in a classic, crispy, perfectly seasoned cornmeal crust.

Provided by Sharon Rigsby

Categories     Appetizer     Main Dish

Time 20m

Number Of Ingredients 7

1 pint freshly shucked raw oysters
2 cups buttermilk
1¼ cup fine yellow cornmeal
¾ cup all-purpose flour
1 tablespoon Creole seasoning
1 teaspoon kosher salt
1 quart peanut oil

Steps:

  • While the oil heats, pour the oysters into a colander or strainer and let them drain. Then, rinse with fresh water to wash off any debris or shell fragments.
  • Pour the buttermilk into a medium-sized bowl and dunk the drained oysters.
  • Place the cornmeal, flour, creole seasoning, and salt in a shallow bowl or pie plate and whisk to combine.
  • Remove the oysters from the buttermilk one at a time and dredge them in the cornmeal mixture. Toss gently and make sure they are well coated, then shake any excess breading off.
  • Place the coated oysters on a metal cooling rack until all of them have been coated. Letting them sit for a few minutes helps to fuse the breading and buttermilk and keeps the breading from falling off when they are fried.
  • Place a large stockpot, Dutch oven, or cast iron skillet with high sides over medium-high heat and add one to two inches of oil.
  • Use a candy or deep-fry thermometer to test the oil temperature, and when it reaches 370 °F, carefully add the oysters, one at a time to fry. Depending on the size of your pan, it works best to fry in batches and only cook six to eight at a time. You do not want to crowd them. (Maintain a consistent heat of 370 °F by increasing or decreasing the heat under the pan.)
  • Let the oysters fry for about two to three minutes, stirring occasionally or until the breading is light golden brown and the meat is opaque with the edges slightly curled. Use a wire kitchen spider or slotted spoon to remove them from the oil. Place on a paper towel or wire cooling rack to drain.
  • Repeat until all of the oysters are fried and serve immediately. Optional, garnish with fresh lemon or lime slices and serve with your choice of sauce and sides.

Nutrition Facts : Calories 410 kcal, Carbohydrate 30 g, Protein 6 g, Fat 30 g, SaturatedFat 6 g, TransFat 0.01 g, Cholesterol 13 mg, Sodium 635 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 23 g, ServingSize 1 serving

FRIED OYSTERS



Fried Oysters image

Virginia is known for its fresh Chesapeake Bay oysters, and this crispy Deep Fried Oysters recipe is the best way to prepare them!

Provided by Blair Lonergan

Categories     Appetizer     Dinner

Time 30m

Number Of Ingredients 13

1 pint fresh shucked oysters (about 18 oysters total)
Peanut oil, for frying
1 cup buttermilk
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon kosher salt
1 teaspoon Old Bay seasoning
½ teaspoon black pepper
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon minced fresh dill or parsley, optional
1 ½ tablespoons freshly-squeezed lemon juice
Salt and pepper, to taste

Steps:

  • For the Tartar Sauce: Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to use.
  • Heat oil in a deep fryer to 350°F, in a deep cast iron skillet, or in a Dutch oven over medium heat to a depth of about 2-3 inches, until it reaches 350°F. If you don't have a deep-fry thermometer, sprinkle a few drops of water on the hot oil. If it sizzles, the oil is hot enough.
  • Drain the oysters in a colander and pat dry with paper towels. Use a toothpick to poke a small hole in the large round part of each oyster.
  • Put the buttermilk in a shallow dish. In a separate shallow dish, combine the cornmeal, flour, salt, Old Bay seasoning and pepper.
  • Add the oysters to the buttermilk and soak for a few minutes. Remove the oysters from the buttermilk, gently shake off excess liquid, and dredge in cornmeal mixture to coat on all sides. Shake off excess breading and transfer to a wire rack.
  • Working in batches so that you don't overcrowd the pan, fry oysters until golden and crispy, about 2-3 minutes. Drain on paper towels, season with additional salt and pepper (if necessary) while they're still warm, and serve hot with tartar sauce or other dipping sauce.

Nutrition Facts : ServingSize 1 /6 of the oysters, Calories 208 kcal, Carbohydrate 38 g, Protein 7 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 1213 mg, Fiber 3 g, Sugar 2 g

CRISPY OVEN-FRIED OYSTERS



Crispy Oven-Fried Oysters image

I found this recipe in one of those mostly resistable check-out stand line books. This one was for Irish recipes for St. Patty's Day. Living here in the Pacific Northwest we LOVE oysters, but frying them, (the way we love them best), is bad for us so we seldom do it. If this recipe works it will be well worth the $5 I paid for the book which didn't really contain much else that interested me. The author of this recipe, Marie Rizzio, won first place in a seafood contest in the hors d'oeuvres category with it, so my hubby and I are looking forward to trying these little gems. We will use very fresh extra small, I don't see this working for large oysters. And I'm including the sauce as that's part of Marie's recipe, but we won't use it, just to keep the health factor. I sure hope this works for us! Let me know if it works for you! NOTE: 4/11/08. Made this tonight as an appy. I used 1/2 pint of very fresh extra small fresh oysters and they were wonderful. (About 15), therefor using half the other ingredients. I would not suggest using anything but extra small or small. These were crispy enough to make hubby and I believers that we can enjoy oven-baked oysters way more often now for health reasons other than fried. If you do more, use 2 baking sheets so you can place the oysters apart and avoid steaming them rather than crisping them. Also, I simply sprayed an oven sheet with cooking spray, then sprayed the coated oysters right on the sheet with a good spray of cooking spray rather than the 2 tablespoons of oil, thereby cutting alot more fat! We dipped them in tartar sauce. YUM!

Provided by Chef PotPie

Categories     < 30 Mins

Time 25m

Yield 30 appetizers, 8-10 serving(s)

Number Of Ingredients 18

3/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 eggs
1 cup dry breadcrumbs
2/3 cup grated romano cheese
1/4 cup minced fresh parsley
1/2 teaspoon garlic salt
1 pint shucked oysters or 2 (8 ounce) cans whole oysters, drained
2 tablespoons olive oil
1/4 cup mayonnaise
1/4 cup sour cream
2 medium jalapeno peppers, seeded and finely chopped
2 tablespoons milk
1 teaspoon lemon juice
1/4 teaspoon grated lemon peel
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a shallow bowl, combine the flour, salt and pepper.
  • In another shallow bowl, whisk eggs.
  • In a third bowl, combine the bread crumbs, Romano cheese, parsley and garlic salt.
  • Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture.
  • Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil.
  • Bake at 400° for 15 minutes or until golden brown.
  • Meanwhile, in a small bowl, whisk the jalapeno mayonnaise ingredients.
  • Serve with oysters.
  • Yield: about 2-1/2 dozen (about 2/3 cup jalapeno mayonnaise).

Nutrition Facts : Calories 311.8, Fat 16, SaturatedFat 6, Cholesterol 106.5, Sodium 535.2, Carbohydrate 24.9, Fiber 1.1, Sugar 1.7, Protein 16.5

CRISPY OVEN-FRIED OYSTERS



Crispy Oven-Fried Oysters image

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

3/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 large eggs
1 cup dry bread crumbs
2/3 cup grated Romano cheese
1/4 cup minced fresh parsley
1/2 teaspoon garlic salt
1 pint shucked oysters or 2 cans (8 ounces each) whole oysters, drained
2 tablespoons olive oil
JALAPENO MAYONNAISE:
1/4 cup mayonnaise
1/4 cup sour cream
2 medium jalapeno peppers, seeded and finely chopped
2 tablespoons whole milk
1 teaspoon lemon juice
1/4 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper

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.

FRIED OYSTERS WITH HORSERADISH CREAM AND TOMATO CORN SALSA



Fried Oysters with Horseradish Cream and Tomato Corn Salsa image

Provided by Emeril Lagasse

Categories     main-dish

Time 45m

Yield 6 first-course servings

Number Of Ingredients 29

1/4 cup blanched corn
4 ripe Italian plum tomatoes, peeled, seeded and diced
1/4 cup minced onions
1 teaspoon minced jalapeno peppers
2 tablespoons chopped fresh cilantro leaves
1 tablespoon freshly squeezed lime juice
1 teaspoon freshly squeezed lemon juice
Salt and black pepper
3/4 cup freshly grated horseradish or bottled, if not prepared with cream
3 tablespoons minced shallots
2 teaspoons minced garlic
2 teaspoons Dijon mustard
Ground white pepper
1 1/2 cups heavy cream
1 cup all-purpose flour
2 tablespoons Essence, recipe follows
1 cup masa harina
2 large eggs
1 cup milk
36 large freshly shucked oysters, liquor drained and reserved
1/2 cup olive oil
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside. In a saucepan, combine the horseradish, shallots, garlic, mustard, white pepper and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm.
  • In a small bowl, season the flour with Essence. In another bowl, season the masa with Essence. In a third bowl, beat the eggs with the milk. Season the oysters with Essence. Dredge the oysters in the seasoned flour. Dip the oysters in the egg wash, letting the excess drip off. Dredge the oysters in the seasoned masa, coating each side completely. In a large saute pan, heat the olive oil. When the oil is hot, but not smoking, carefully lay the oysters in the hot oil. Pan-fry the oysters for about 1 1/2 minutes on each side or until golden brown. Remove the oysters form the pan and drain on a paper-lined plate. Season the oysters with Essence. Serve the oysters with the horseradish cream and salsa.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

PAN-FRIED SWEET CORN



Pan-Fried Sweet Corn image

From fresh yellow corn, or mixed white. This fried dish is very sweet and the only way I like my corn. I like to season with more salt and pepper before serving.

Provided by George

Categories     Side Dish     Vegetables     Corn

Time 20m

Yield 8

Number Of Ingredients 4

½ cup unsalted sweet cream butter
8 ears fresh corn, husked, or more to taste
1 pinch salt
½ teaspoon freshly ground black pepper

Steps:

  • Heat butter in a skillet over medium-high heat. Cut kernels off corn cobs into the skillet with a knife. Scrape the cobs with the back of the knife to release corn "milk" and any remaining kernels into the pan. Add salt and pepper to taste. Fry until corn is hot and tender, about 10 minutes.

Nutrition Facts : Calories 179.5 calories, Carbohydrate 17.2 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 34.5 mg, Sugar 2.9 g

FRIED OYSTERS WITH SALSA



Fried Oysters With Salsa image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 10m

Yield 12 servings

Number Of Ingredients 8

24 shucked oysters with empty shells set aside
1 cup almond meal (see note)
6 tablespoons flour
1/2 tablespoon finely chopped fresh thyme leaves, or half the amount dried
1/2 tablespoon ground pepper, preferably white
3 tablespoons olive oil
2 tablespoons butter
3 cups salsa (see recipe)

Steps:

  • Place the shucked oysters on linen or paper towels and pat dry.
  • Combine the almond meal, flour, thyme and pepper in a flat dish. Blend well. Toss the oysters in the mixture until thoroughly coated. Pat them lightly to make the coating adhere.
  • Heat the oil and butter in a skillet large enough to hold the oysters without crowding. Cook the oysters until they are golden brown on one side, about 45 seconds to a minute. Turn each oyster and cook on the opposite side until golden brown.
  • Fill each oyster shell with an equal and ample portion of the salsa. Top each serving with a fried hot oyster. Serve two oysters to each person.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 565 milligrams, Sugar 3 grams, TransFat 0 grams

BEST EVER CILANTRO CORN SALSA



Best Ever Cilantro Corn Salsa image

This is a recipe I have been making for years. It is the number one dish people ask me to bring to parties. It is great with tortilla chips or on top of grilled chicken or steak. It also makes a wonderful filling for vegetarian tacos.

Provided by Lisa Avery Croff

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 55m

Yield 6

Number Of Ingredients 9

2 ears corn on the cob, husks and silk removed
2 tomatoes, chopped
2 avocados - peeled, pitted, and diced
½ bunch cilantro, stems cut off and leaves chopped
1 white onion, chopped
3 tablespoons chopped garlic
2 tablespoons olive oil
2 tablespoons red wine vinegar
kosher salt to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool.
  • Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 17 g, Fat 14.8 g, Fiber 6.4 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 82 mg, Sugar 3.6 g

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