Crispy Oysters Recipes

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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 "OYSTERS ROCKEFELLER"



Crispy

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h

Yield 12 oysters

Number Of Ingredients 12

1/2 cup fresh tarragon leaves
1/2 cup baby spinach leaves
1 cup panko breadcrumbs
2 tablespoons extra-virgin olive oil
4 ounces pancetta, diced
1/4 cup freshly squeezed lemon juice (from 1 large lemon)
1 teaspoon sugar
1/4 teaspoon kosher salt
1/4 cup chopped fresh parsley
Grapeseed oil, for frying (about 3 cups)
1 large egg
1 dozen oysters, shucked and drained on a paper towel-lined plate (rinse and reserve shells)

Steps:

  • In a food processor, place the tarragon and spinach and pulse 1 to 2 times to coarsely chop. Add the panko and pulse until completely combined with the tarragon and spinach (it should look like green bread crumbs). Transfer the mixture to a medium bowl and set aside.
  • In a small saute pan set over medium-high heat, add the olive oil and pancetta and cook until the pancetta is golden-brown and crispy, about 4 minutes. Remove the pan from the heat and add the lemon juice, sugar and salt, stirring with a wooden spoon until the sugar is dissolved. Add the parsley and set aside.
  • Pour enough grapeseed oil into 10-inch saute pan to fill it by 1/3 inch. Heat the oil over medium heat to 350 degrees F or until a few breadcrumbs sprinkled in the pan sizzle immediately but do not burn. Lightly beat the egg in a medium bowl. Add the oysters to the egg and toss gently to coat. One by one, lift them out of the egg and place them in the herb breadcrumbs. Again toss gently to make sure the oysters are coated all around, pressing gently to adhere.
  • Place the breaded oysters, one at a time, into the hot oil. You should be able to fry about 6 at a time. Fry until golden brown, about 1 minute. Flip the oysters and cook another 1 minute to brown on the other side. Remove from the oil with a slotted spoon and drain on a paper towel-lined plate. Repeat the process with the remaining oysters.
  • Place one oyster in each half shell and spoon some of the pancetta vinaigrette over the top. Serve warm.

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.

CRISPY OYSTERS WITH CHILE DIPPING SAUCE



Crispy Oysters with Chile Dipping Sauce image

Provided by Ming Tsai

Categories     main-dish

Time 25m

Number Of Ingredients 12

1 cup rice flour
1/2 cup fine cornmeal
1 tablespoon crab boil seasoning
1 quart iced soda water
1 dozen shucked Chesapeake Bay oysters
Salt
1/4 cup rice vinegar
1/4 cup naturally brewed soy sauce
3 Thai bird chiles, minced
1 teaspoon sugar
1 teaspoon sesame oil
Mixed greens, for plating

Steps:

  • Preheat a fryer or wok filled 1/2 way with oil to 400 degrees. In a bowl, whisk together the flour, cornmeal, Old Bay and slowly add the soda until a pancake batter consistency is achieved. Dip each oyster in the batter and fry until golden brown, about 3 to 5 minutes. Season lightly with salt. Meanwhile, in a small bowl, mix together the vinegar, soy, chiles, sugar and sesame oil.
  • PLATING: Cover a large platter with greens and place a small bowl of dipping sauce in the middle. Surround with hot oysters.

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

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