FRIED OYSTERS
Steps:
- Drain the oysters. Spread the cornmeal evenly on a paper towel. Add the salt, pepper and cayenne to taste. Dredge the oysters one at a time, placing each dredged oyster in a colander. Shake off the excess cornmeal.
- Heat oil in a cast-iron skillet or other deep skillet over medium-high heat until it reaches 350 degrees. You can also check by sprinkling some of the cornmeal in the pan and seeing if it spins and dances in the oil.
- Meanwhile, mix the mayonnaise, chives and lemon juice until smooth in a small bowl. Arrange the lettuce ''canoes'' on a large serving platter and top each with a dollop of chive mayonnaise. Set aside in the refrigerator.
- Test the oil by gently dropping (or lower in with a slotted spoon) an oyster into it. If it bubbles and rises to the top, add 3 or 4 more oysters. If not, remove the oyster, wait and try again. If you add too many oysters at once, you will lower the temperature of the oil, and the oysters will neither brown nor become crisp. Remove the light brown oysters with a slotted spoon or tongs to paper towels to drain.
- To serve, arrange a fried oyster on top of mayonnaise on the Romaine canoes. Serve immediately.
CUMIN OYSTERS
Make and share this Cumin Oysters recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet over medium-high heat, melt the butter and sauté the mushrooms and garlic for 2 to 3 minutes.
- Add oysters and sauté for 3 minutes.
- Add wine, cumin, and soy sauce and simmer 1 minute.
- Arrange on 4 small plates and serve.
Nutrition Facts : Calories 249.8, Fat 10.6, SaturatedFat 4.7, Cholesterol 115.3, Sodium 239.3, Carbohydrate 12.6, Fiber 0.5, Sugar 0.9, Protein 20.3
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