Deep Fried Oysters Recipes

DEEP FRIED OYSTERS

Steps:

• Rinse oysters, and cut any that are too large in half.
• Mix well the flour, egg, salt and pepper.
• Should be like pancake batter.
• Add more milk if necessary.
• Heat oil to very hot, (375) in a large skillet.
• Dip oysters in batter, let drain a few seconds.
• Carefully drop oysters in hot oil.
• Fry for about 4 minutes, until golden brown.

FRIED OYSTERS

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 WITH ROCKET AND TOMATO DRESSING

Steps:

• Open the oysters and clean the shells or ask your fishmonger to do this for you. To make the batter, whisk the flour with the cold water and fold in the stiffly whisked egg white and 1 tablespoon of olive oil. To make the dressing, whiz the tomatoes in a blender with the horseradish, garlic and vinegar. Add the hot pepper sauce and season with salt and pepper. Tweak the amounts of hot pepper sauce and vinegar to tast e¿ you want it to be hot and tangy. Pass the mixture through a fine sieve to remove any chunky bits. This will give you a nice smooth dressing. Check the seasoning.
• Heat the vegetable oil in a deep-fat fryer to 350 degrees F (180 degrees C) and fry the arugula in small batches for about 25 seconds until nice and crisp. Remove and place on some kitchen paper. Drop each oyster into the batter, then remove with a spoon and fry for around 2 minutes until crisp and golden. Serve each oyster in its shell on a little fried rocket, drizzled with the tangy tomato dressing.
• Try this: Place the shells on some cracked ice or a bed of coarse sea salt.

DEEP FRIED OYSTERS

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.

DEEP-FRIED OYSTERS

Steps:

• Reserve buttermilk in separate container. In a mixing bowl, whisk together the dry ingredients until well blended. Remove oysters from liquor, draining excess so oysters are still wet but not dripping. Place all of the oysters in buttermilk. One at a time, remove each oyster from the buttermilk, allowing the excess to drip back into the container. Toss to coat all sides in the breading (gently press the breading onto the oyster to help it adhere). Transfer to waxed-paper-lined plate or cookie sheet until oysters are all breaded. In a heavy stockpot with high sides fitted with a deep-frying (or candy) thermometer, bring at least two inches of peanut oil to 375ºF. Keeping the heat at a steady 375ºF and working in batches of six, fry the oysters until they are golden brown and just cooked through, about 90 seconds. (The oysters will curl slightly when they are done.) Using a slotted spoon, remove oysters and drain on brown-paper-bag-lined plate. Serve immediately with a side of rémoulade (next page).

CRISPY OVEN-FRIED OYSTERS

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.

ROCKY MOUNTAIN OYSTERS

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.