Cumin Oysters Recipe Fried Recipe Cards

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FRIED CLAMS AND OYSTERS



Fried Clams and Oysters image

Provided by Giada De Laurentiis

Categories     appetizer

Time 23m

Yield 2 servings

Number Of Ingredients 9

Olive oil, for frying
2 cups buttermilk
2 cups Italian-style breadcrumbs
1/2 pound, small, shucked clams, about 20 to 25
1/2 pound, small, shucked oysters, about 8 to 10
1 lemon, cut in 1/2
Sea salt
1 1/2 cups marinara or arrabiata sauce (store bought or homemade), warmed
1/4 teaspoon red pepper flakes, optional, if using marinara (not arrabiata) sauce

Steps:

  • Pour enough olive oil into a large, deep, heavy frying pan to reach a depth of 3 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
  • While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip clams and oysters in buttermilk to coat completely. Allow the excess buttermilk to drip back in to the bowl. Dredge clams and oysters in the bread crumbs. Place the clams and oysters on a baking sheet, and continue.
  • When the oil is hot, fry the clams and oysters in batches, about 3 minutes per batch. Using a slotted spoon, transfer the fried seafood to paper towels to drain.
  • Immediately sprinkle the fried seafood with freshly squeezed lemon and sea salt. Serve with a bowl of warmed spicy marinara or arrabiata sauce for dipping.

FRIED OYSTERS



Fried Oysters image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

Peanut oil, for frying
3/4 cup buttermilk
1 teaspoon garlic powder
1 teaspoon paprika
Dash hot sauce, such as Tabasco
1 cup cornmeal
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
36 shucked oysters
Remoulade Sauce, for serving, recipe follows
1 cup mayonnaise
1 tablespoon Creole mustard
1 tablespoon paprika
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
Dash hot sauce
Kosher salt and freshly ground black pepper

Steps:

  • Heat oil in a deep fryer to 350 degrees F.
  • Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.
  • Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce.
  • Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving.

DEEP FRIED OYSTERS



Deep Fried Oysters image

This is a very simple recipe for fried oysters. You can use the same recipe for shrimp and scallops too.

Provided by Christine

Categories     Appetizers and Snacks     Seafood

Time 20m

Yield 4

Number Of Ingredients 7

2 quarts vegetable oil for deep frying
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
12 ounces shucked oysters, drained
2 eggs, lightly beaten
¾ cup fine bread crumbs

Steps:

  • Heat deep fryer to 375 degrees F (190 degrees C).
  • Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
  • Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve hot.

Nutrition Facts : Calories 576.8 calories, Carbohydrate 27.4 g, Cholesterol 99.6 mg, Fat 47.9 g, Fiber 1.4 g, Protein 10 g, SaturatedFat 6.7 g, Sodium 776 mg, Sugar 1.7 g

ROCKY MOUNTAIN OYSTERS



Rocky Mountain Oysters image

These are made from what is left after many ranchers castrate the spring calves. Many times they are just roasted over a campfire but the recipe below is what is served in local Colorado restaurants. Don't be a sissy about them. They are actually very good. Of course my prep time does not include the time to remove these meats from the animal.

Provided by Karen From Colorado

Categories     Beef Organ Meats

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs bull testicles (calf, lamb, sheep, or turkey testicles can also be used)
2 tablespoons salt
1 tablespoon vinegar
1 cup flour
1/4 cup cornmeal
1 cup red wine
salt
pepper
garlic powder
bottled hot sauce
cooking oil (for frying) or fat (for frying)

Steps:

  • Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing.
  • Soak in a pan of salt water one hour; drain.
  • Transfer to a large pot and add enough water to float the meat.
  • Add the vinegar to the pot.
  • Parboil, drain and rinse.
  • Let cool and slice each oyster into 1/4 inch thick ovals.
  • Sprinkle salt and pepper on both sides of sliced oyster to taste.
  • Combine flour, cornmeal and some garlic powder to taste.
  • Roll each slice into flour mixture.
  • Dip into milk.
  • Roll again into flour mixture.
  • Dip into wine.
  • (repeat the procedure for a thicker crust).
  • Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown.
  • Drain on paper towels.
  • Serve with cocktail sauce if desired.

PANKO FRIED OYSTERS FOR TWO



Panko Fried Oysters for Two image

After eating the "World's Best" Fried Oysters at The Old Post Office Restaurant at Edisto, SC, I wanted to duplicate them. This comes mighty close! I believe the double breading and Panko bread crumbs are the secret to these light and crispy oysters. If served as appetizers, they will disappear faster than free money so double or triple the recipe! The Hot Sauce is a modified version of Secret's Recipe #50051 and the perfect complement to these Oysters.

Provided by BeachGirl

Categories     < 60 Mins

Time 50m

Yield 12 oysters, 2 serving(s)

Number Of Ingredients 16

8 ounces fresh select oysters
1 large eggs, slightly beaten or 2 egg whites
1 tablespoon club soda or 1 tablespoon skim milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper (optional)
1/4 teaspoon morton nature seasoning
3/4 cup panko breadcrumbs (Japanese)
1/2 teaspoon italian seasoning
1/4 cup low-fat mayonnaise
2 tablespoons prepared horseradish (we like it spicy)
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/8 teaspoon sugar
1/2-1 teaspoon hot sauce

Steps:

  • HOT SAUCE: Mix all ingredients together.
  • To allow flavors to blend, refrigerate several hours.
  • Hot Sauce will keep several days in the refrigerator.
  • Be sure to cover it tightly.
  • Line colander with two layers of paper towel.
  • Rinse oysters, drain and put in colander, patting to dry.
  • EGG DIP: In small bowl, add egg and milk; whisk to blend well.
  • If using only egg whites, do not whisk enough to be dry/frothy.
  • FLOUR COATING: Put all ingredients in small plastic bag and shake to mix well.
  • PANKO COATING: in a small bowl, add ingredients and mix well.
  • TO BREAD OYSTERS: Step 1: Dip 2 or 3 oysters in Egg Dip, letting any excess drain off.
  • Step 2: Place them in Flour Coating, shaking to completely coat oysters.
  • Remove from Flour Mixture.
  • Step 3: Repeat step 1.
  • Step 4: Place them in Panko Coating bowl.
  • Roll them over and get them completely coated with bread crumbs.
  • With tongs, gently remove them from breadcrumbs and place in a single layer on a baking tray lined with plastic wrap.
  • Repeat Steps 1-4 until all oysters are breaded.
  • Cover breaded oysters with plastic wrap and refrigerate at least 2 hours or more.
  • This breading can be done up to 8 hours ahead.
  • TO FRY OYSTERS: Heat frying oil in deep pan to 375 degrees Fahrenheit.
  • With tongs, gently remove oysters from baking sheet and gently drop them into the hot oil.
  • Fry the oysters in small (6-8 oysters each) batches to keep from lowering the temperature of the oil too much.
  • Fry about 2 minutes or until golden brown on one side, turn and brown other side (about 1-2 minutes).
  • Remove from oil and drain on layers of paper towels.
  • NOTE: After cooking one batch of oysters, let the temperature of the oil return to about 375, before cooking the next batch.
  • If the oil temperature is not hot enough before adding the oysters, they will taste greasy, rather than light.
  • Serve immediately with Hot Sauce.

FRIED OYSTERS



Fried Oysters image

Oysters are marinated in a ginger sauce before being breaded and fried in this popular appetizer.

Provided by Allrecipes Member

Time 40m

Yield 4

Number Of Ingredients 10

12 medium (blank)s Large oysters, shelled and cleaned (or use jarred oysters
1 tablespoon minced fresh ginger
½ tablespoon ginger juice
1 tablespoon cooking wine
¾ cup flour
¼ cup bread crumbs
4 large egg whites egg whites
4 cups vegetable oil
1 teaspoon salt
⅛ teaspoon white pepper

Steps:

  • Heat water in a big pot, add minced ginger and bring to boil.
  • Add oysters, bring to boil again and then boil for another 30 seconds. Take the oysters out, drain and dry with kitchen towels or napkins.
  • Marinate the oysters with ginger juice, cooking wine, 1 tsp. salt and white pepper powder. Let stand for 30 minutes.
  • Beat the egg white in a bowl until slight puffy. Mix in breadcrumbs and 4 tbsp. flour.
  • Set 1/2 cup flour on a plate.
  • Heat the oil in a wok or deep fry pan (375 F degree). Dip the oysters one by one in the egg white mix, then roll in the flour until evenly covered, then put into the pan to fry.
  • Fry until brown. Oysters are ready to serve. Sprinkle with pepper salt to your taste.

Nutrition Facts : Calories 449.4 calories, Carbohydrate 31.4 g, Cholesterol 75 mg, Fat 26.1 g, Fiber 1 g, Protein 21.2 g, SaturatedFat 3.7 g, Sodium 868.4 mg, Sugar 0.8 g

BEST OF THE BAY RECIPES...OYSTER FRITTERS



Best of the Bay Recipes...oyster Fritters image

When the leaves begin to turn their bright fall colors and the brisk air ushers in autumn, the Oyster season in the Chesapeake Bay begins. Oysters are prepared every way imaginable, fried, roasted, grilled, steamed or simply eaten raw with a dash of hot sauce or lemon. Oysters may be fried either individually or using several bound together in batter, known as a fritter- this is a typical (and delicious) recipe for oyster fritters.

Provided by laura.marchiori

Categories     < 60 Mins

Time 35m

Yield 8 fritters, 4 serving(s)

Number Of Ingredients 8

1 cup flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 egg
1 cup milk
1 quart of shucked oyster, and their liquor
vegetable oil

Steps:

  • Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
  • Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.

Nutrition Facts : Calories 356.3, Fat 9, SaturatedFat 3, Cholesterol 174.8, Sodium 906, Carbohydrate 38.6, Fiber 0.9, Sugar 0.2, Protein 28.2

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