FRIED OYSTERS WITH TARTAR SAUCE
Try making these delicious fried oysters at home. Photo credit: Ryan Liebe for The New York Times. Food stylist: Sue Li. Prop stylist: Nicole Louie.
Provided by Gabrielle Hamilton
Categories Appetizer
Time 55m
Number Of Ingredients 16
Steps:
- Season flour with salt and pepper. Dredge each oyster in the flour, then dip in the beaten egg, then coat evenly in the panko.
- Set breaded oysters on a baking cooling rack, leaving a little room between the oysters so they can dry and set. Refrigerate until ready to fry and serve.
- Finely mince garlic with a pinch of salt until sticky and pasty. Mince shallots, cornichons and capers as finely as possible. Add all to a small bowl. Stir in mayonnaise, sour cream, lemon juice, caper brine and cornichon vinegar, and stir well. Add chopped parsley, stir well and season to taste with salt. Refrigerate until ready to serve.
- Melt enough shortening in a deep medium skillet (we love cast iron) over medium for 1 1/2 inches of liquified fat once hot. Increase heat to medium-high. It's ready to fry in when a few crumbs of panko or the tip of a wooden chopstick sizzles actively in the fat.
- Add the oysters cold from the refrigerator, working in batches of 6 to 8 or as you have room. Fry, making sure to turn them to get both sides, until golden brown, 1 to 2 minutes, depending on size. Remove with a slotted spoon or spider, and let rest on a clean rack while you fry the rest. Season each batch with a little salt while still piping hot, as soon as you pull them from the fat. Serve with tartar sauce.
Nutrition Facts : ServingSize 4 oysters, Calories 393 kcal, Carbohydrate 18 g, Protein 6 g, Fat 33 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 77 mg, Sodium 799 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 25 g
FRIED OYSTERS WITH TARTAR SAUCE
Provided by Metro
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Poach the shelled oysters in their juice. Drain and cool in the refrigerator in a slightly damp cloth for about 20 minutes.In a deep fryer, preheat the peanut oil to 350°F / 180°C. Mix the breadcrumbs and the chives.Dip the oysters in a mixture of beaten eggs, cream, salt and pepper. Coat the oysters with breadcrumbs and let stand for 5 minutes.Deep fry for 3 minutes or until the oysters are golden.Drain the oysters in absorbent paper towelling and serve with tartar sauce and lemon slices.
FRIED OYSTERS WITH CREAMY TARTAR SAUCE
Provided by Patricia Wells
Categories dinner, appetizer, main course
Time 40m
Yield Six servings as an appetizer; two as a main course
Number Of Ingredients 13
Steps:
- Heat the oil to 280 degrees.
- Cut the leek into very, very thin matchsticks about three inches long and as thin as possible. In several batches, drop the leek slices into the oil and fry until golden brown, about four to five minutes. The oil should not be too hot or the leeks will fry too quickly and burn. Drain on paper towels and set aside. This can be done up to two hours in advance.
- Open the oysters, reserve the oyster liquor and strain it to remove any portions of shell or sand. Place the liquor in a small saucepan and bring to a boil over high heat. Add the oysters, poach them for just 30 seconds and drain, again reserving the liquor. When the oysters and the liquor have cooled, combine them again, to keep the oysters moist and plump. This can be done up to two hours in advance.
- Prepare three plates for coating the oysters: one with the flour, one with the eggs and egg yolks whisked together, and a third with the fresh bread crumbs.
- To prepare the tartar sauce, combine the cornichons, capers, mustard, paprika and parsley. Whip the creme fraiche or heavy cream until stiff. Carefully fold the cornichon mixture into the cream. Adjust seasoning if necessary.
- Heat the oil to 375 degrees.
- Drain the oysters and dredge them, one at a time, in the flour. Dip them into the egg mixture, then dredge them in the bread crumbs. Fry the oysters, three or four at a time, until nicely browned, about one minute. Between batches, check that the oil temperature remains steady.
- To serve, place the oysters on a platter, top with a nest of fried leeks and place a spoonful of tartar sauce alongside.
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 30 grams, Carbohydrate 31 grams, Fat 43 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 404 milligrams, Sugar 2 grams, TransFat 0 grams
FRIED OYSTERS WITH TARTAR SAUCE
Getting fried oysters from your summer seafood shack is fun, but making them yourself yields something crispy, light and, most significantly, tender. Shuck carefully, bread delicately and fry to golden perfection, then serve with this bright, lively tartar sauce, which gets its spark from cornichons, capers and lemon juice. Eat while hot - whether you're wearing flip flops or polished oxfords, that's up to you.
Provided by Gabrielle Hamilton
Categories appetizer
Time 45m
Yield 24 oysters and 1 pint sauce
Number Of Ingredients 15
Steps:
- Prepare the oysters: Season flour with salt and pepper. Dredge each oyster in the flour, then dip in the beaten egg, then coat evenly in the panko.
- Set breaded oysters on a baking cooling rack, leaving a little room between the oysters so they can dry and set. Refrigerate until ready to fry and serve.
- Make the sauce: Finely mince garlic with a pinch of salt until sticky and pasty. Mince shallots, cornichons and capers as finely as possible. Add all to a small bowl. Stir in mayonnaise, sour cream, lemon juice, caper brine and cornichon vinegar, and stir well. Add chopped parsley, stir well and season to taste with salt. Refrigerate until ready to serve.
- Fry the oysters: Melt enough shortening in a deep medium skillet (we love cast iron) over medium for 1 1/2 inches of liquified fat once hot. Increase heat to medium-high. It's ready to fry in when a few crumbs of panko or the tip of a wooden chopstick sizzles actively in the fat.
- Add the oysters cold from the refrigerator, working in batches of 6 to 8 or as you have room. Fry, making sure to turn them to get both sides, until golden brown, 1 to 2 minutes, depending on size. Remove with a slotted spoon or spider, and let rest on a clean rack while you fry the rest. Season each batch with a little salt while still piping hot, as soon as you pull them from the fat. Serve with tartar sauce.
FRIED OYSTERS WITH HOLIDAY TARTAR SAUCE
To go with the crispy oysters, place sliced beets on a bed of frisée and top with balsamic dressing, crumbled blue cheese and toasted walnuts. Finish with wedges of angel food cake and caramel sauce.
Yield Makes 2 servings; can be doubled
Number Of Ingredients 9
Steps:
- Mix first 4 ingredients and 1/2 teaspoon orange peel in small bowl. Season sauce with salt and pepper.
- Combine yellow cornmeal, flour and remaining 1 teaspoon orange peel in medium bowl. Sprinkle oysters with salt and pepper; coat with cornmeal mixture. Heat oil in large skillet over medium-high heat. Add oysters and fry until golden and crusty, turning once, about 5 minutes. Transfer to paper towels; drain.
- Serve oysters with sauce.
FRIED OYSTERS WITH CREAM SAUCE
Make and share this Fried Oysters With Cream Sauce recipe from Food.com.
Provided by nsomniak6
Categories Savory
Time 20m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Dip oysters in cornmeal to coat. In skillet, heat oil over medium-high heat; cook oysters for 3 minutes on each side or until golden; transfer to serving plates.
- Cook onion and garlic for 30 seconds.
- Stir in cream and hot pepper sauce; bring to boil and cook for 30 seconds or until thickened slightly. Stir in coriander. Drizzle over oysters.
Nutrition Facts : Calories 408.8, Fat 27.9, SaturatedFat 12.8, Cholesterol 165.2, Sodium 240.1, Carbohydrate 18.7, Fiber 0.7, Sugar 0.3, Protein 20.7
CORNMEAL-FRIED OYSTER SANDWICH WITH LEMON TARTAR SAUCE
Make and share this Cornmeal-Fried Oyster Sandwich With Lemon Tartar Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h27m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Tartar sauce: Add egg yolk, mustard, and lemon juice to a food processor or blender; pulse to combine.
- With the processor running, slowly add the oil in a steady stream; the mixture will become thick and emulsified.
- Add in the capers, onions, pickles, pickle juice, parsley, lemon zest, and Tabasco; pulse to combine.
- Transfer to a small bowl and set aside, refrigerated.
- Cornmeal Flour: combine the flour, cornmeal, and seasonings; set aside.
- Panfry the oysters: dredge oysters in the seasoned cornmeal flour (you can leave them in the bowl of flour until you are ready to panfry them.
- Shake off any excess flour just before frying.
- Set up your sandwiches so they can be assembled as soon as the oysters are fried.
- Split the French bread rolls lengthwise.
- For each sandwich, spread the tartar sauce generously on both sides of the bread; line the top half of the roll with lettuce leaves.
- You will need to use a large nonstick saute pan; cover the bottom of saute pan with a thin layer (1/8 inch) of peanut oil.
- Over high heat, heat the oil until very hot.
- Fry the oysters in the hot oil on both sides until golden brown and firmed up, about 4 minutes total.
- Drain the oysters on paper towels.
- Place 6 fried oysters on the bottom half of each roll; put the lettuce-line half on top to make a sandwich; serve immediately.
Nutrition Facts : Calories 1057.6, Fat 48.1, SaturatedFat 8.8, Cholesterol 202.4, Sodium 2627.9, Carbohydrate 112.2, Fiber 7, Sugar 1.3, Protein 43.5
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