DEEP FRIED OYSTERS
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
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
FRIED OYSTERS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
OYSTERS SAUTEED IN CUMIN
This is one of those recipes in which the sum is much greater than the parts. Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a captivating, complex flavor. Serve this a la minute dish from its saute pan or skillet, and accompany with French bread to catch the pan sauce.
Provided by Great Chefs
Number Of Ingredients 7
Steps:
- In a saute pan or skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add the oysters and saute for 3 minutes. Add the oysters and saute for 3 minutes. Add the wine, cumin, and soy sauce and simmer for 1 minute. To serve: Place the oysters back in their shells. Arrange on four small plates and serve with extra pan sauce.
PAN FRIED OYSTERS
Steps:
- Run the corn flakes through a food processor until just ground. In a bowl, combine the remaining ingredients, except the oysters and eggs. Add the corn flakes and stir.
- Dredge oysters in beaten egg, then place in breading mix 1 at a time. Cover oyster in mix by pressing lightly. In a medium saute pan, over high heat, heat oil and add oysters. Oysters will be done when the breading is golden.
SKILLET-FRIED OYSTERS
Steps:
- Heat the butter and oil in a skillet. Roll the oysters in the egg and crackers crumbs and sprinkle with salt and pepper. Saute the oysters, turning once, until golden brown. Sprinkle the parsley or paprika on top and garnish with lemon.
FRIED OYSTERS
This delicious recipe for fried oysters is courtesy of chef Emeril Lagasse and is used to make his Greens with Fried Oysters and Buttermilk Dressing.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together buttermilk and 1 tablespoon Emeril's Original Essence. Add oysters and turn to coat; let stand for 5 minutes. Meanwhile, in a shallow dish, mix together masa harina, flour, and remaining tablespoon essence; set aside.
- In a medium heavy-bottomed saucepan with high sides, heat oil to 350 degrees on a deep-fry thermometer.
- Dredge oysters in masa harina mixture, shaking off any excess. Working in batches, carefully add oysters to hot oil and cook, turning, until golden, 2 to 3 minutes. Using a slotted spoon, transfer oysters to a paper towel-lined plate; season with salt and pepper. Serve immediately.
BUTTER-FRIED OYSTERS
There are easier ways to fry oysters, and faster ways, too, but if you're going to bother to make them at home, you might as well have the best way. I won't pretend it's not a little bit of a project. There are bread crumbs to make, from a day-old French loaf. It's easy if you have a blender or food processor - just remove the crust and pulse the cubes into fluffy crumbs. My recipe also calls for clarified butter. It can be made ahead, it keeps, and it really makes a difference.
Provided by David Tanis
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a small saucepan over low heat, then raise the heat a little and cook at a bare simmer for about 10 minutes. Allow to cool slightly, then pour through a fine-meshed strainer. (Save any milky juices, solids or foam left behind to add to rice or vegetables.) The clarified butter can be kept in a covered jar in the refrigerator for several weeks.
- Remove the crusts from the French loaf. Tear the bread into chunks and pulse in a food processor or blender to make about 4 cups of crumbs. The crumbs will keep in the refrigerator, loosely covered, for several days, or for longer in the freezer, tightly wrapped.
- Season the flour generously with salt and pepper. Dip the oysters in the flour and then in the beaten eggs. Spread a layer of bread crumbs on a baking sheet. Place the oysters on the sheet and sprinkle with more crumbs. Roll the oysters in the crumbs so that they are well coated, adding more if necessary.
- Heat a wide cast-iron skillet over a medium-high flame. Add clarified butter to a depth of 1/2 inch. Toss in a bread crumb - if it browns quickly the butter is hot enough. Carefully slip in breaded oysters in a single layer, frying in batches if needed to avoid crowding. Adjust the heat to keep the oysters gently bubbling in the butter. It should take about 2 minutes to get a golden, crisp coating. Turn the oysters and brown the other side, then drain on kitchen towels. Serve hot with red-pepper mayonnaise, lemon wedges and arugula or watercress, if you like.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 16 grams, Carbohydrate 58 grams, Fat 47 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 26 grams, Sodium 823 milligrams, Sugar 4 grams, TransFat 2 grams
PAN-FRIED OYSTERS
Make and share this Pan-Fried Oysters recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 42m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Drain oysters; blot oysters dry on paper towels.
- In a small bowl, beat the eggs slightly.
- Place flour and cracker crumbs on separate sheets of waxed paper.
- Lightly coat oysters in flour; shake off the excess; dip into egg, then in crumbs, pressing crumbs to adhere.
- Place on a sheet of waxed paper.
- Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over med-high heat until butter is melted.
- Add 1/3 of the oysters; saute 2 minutes or until golden brown.
- Turn oysters and saute another 2 minutes.
- Remove to a baking sheet lined with paper towels; keep warm in low oven.
- Wipe skillet clean; fry remaining oysters in 2 batches; serve warm.
FRIED OYSTERS
Jah Sang Ho - Oysters are one of those three fruits of the sea permissible to Buddhists and were therefore insisted upon for New Year lunch by my grandmother. Cooking them with a batter is traditional. Their name, ho see, sounds like the Chinese words for good business.
Provided by Eileen Yin-Fei Lo
Categories Wok Shellfish Side Fry Lunar New Year Seafood Oyster Sugar Conscious Pescatarian Dairy Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine all batter ingredients in a bowl and reserve.
- Heat wok over high heat for 1 minute. Pour in peanut oil, heat to 375°F. Dip each oyster into the batter until well coated. When a wisp of white smoke appears, lower oysters into oil. Deep-fry 5 at a time until light brown, about 3 minutes. Remove oysters, place in strainer, drain over a bowl.
- Deep-fry last batch to a golden brown, about 4 minutes. Place cooked oysters back in oil for 2 minutes more so they become golden brown. During frying, always control heat. You may need to lower if oysters brown too much, or raise if they cook too slowly.
STIR FRIED OYSTERS WITH GARLIC
Love those oysters! This is a simple, fast and enjoyable recipe. Oysters have to be good for you because they sure do taste good!!
Provided by Tebo3759
Categories Lunch/Snacks
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil 4 cups water in pot and add oysters for 10-15 seconds .
- Remove with slotten spoon to paper towels to drain.
- Blend cornstarch with 4 Tbs water and add oyster and soy sauce.
- Heat oil in wok, add wine, oysters, green onion& ginger.
- Stir fry 15 seconds.
- Add cornstarch mixture and stir fry 1 minute.
- Enjoy.
Nutrition Facts : Calories 149.8, Fat 6.1, SaturatedFat 1, Cholesterol 56.7, Sodium 623, Carbohydrate 10.3, Fiber 0.4, Sugar 0.5, Protein 11.9
CRISPY OVEN-FRIED OYSTERS
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
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.
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