CRISPY FRIED OYSTERS WITH SWEET CORN CILANTRO SALSA
Steps:
- For the corn puree: In a medium saucepan, melt the butter. Add the corn and chicken stock. Cook until the corn is cooked and most of the liquid has evaporated, 8 to 10 minutes. Cool slightly, and then place the corn in a blender and blend until smooth. Season with salt and pepper.
- Cook's Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
- For the salsa: In a small mixing bowl, combine the corn, lemon juice, vinegar, cilantro, scallion and red peppers. Season with salt and pepper.
- For the oysters: Set three shallow bowls next to one another. Place the flour in the first bowl, then place the buttermilk and egg in the next bowl and place the cornmeal in the last bowl. Use a fork to whisk the egg into the buttermilk. Dredge the oysters, one at a time, in the bowl with the flour, shaking to remove any excess. Then dip the oyster into the bowl with buttermilk. Once covered in the egg wash, place the oysters into the cornmeal.
- Set a large saute pan over medium heat and add the olive oil. Add the oysters to the pan and fry until golden brown, about 1 minute. Turn the oysters to the other side and cook another minute or until golden brown. Remove the oysters with a slotted spoon onto a paper towel.
- Place 1 teaspoon of corn puree in an oyster shell. Place a fried oyster on top of the puree. Top each oyster with 1 teaspoon corn salsa. Repeat with the remaining ingredients.
FRIED OYSTERS WITH HORSERADISH MAYONNAISE
Make and share this Fried Oysters With Horseradish Mayonnaise recipe from Food.com.
Provided by Porfavorcorona
Categories < 4 Hours
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Set deep fryer to 350 degrees F.
- Mix eggs, beer and Creole Mustard.
- Add oysters and set aside in the refrigerator for 1 hour.
- Blend Fish Fry, corn meal and Crab Boil seasoning.
- Dredge oysters in mix.
- Fry for 2 minutes in deep fryer.
- Serve with horseradish mayonnaise.
- Horseradish Mayonnaise.
- Mix together all ingredients.
- Serve immediately.
Nutrition Facts : Calories 1798.9, Fat 103.3, SaturatedFat 17.3, Cholesterol 678.4, Sodium 2958.7, Carbohydrate 141.8, Fiber 6.7, Sugar 19.5, Protein 75.3
CORNMEAL-FRIED OYSTERS WITH MUSTARD SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 1h20m
Yield Four servings
Number Of Ingredients 16
Steps:
- The oysters may be shucked at home or by the fish dealer, reserving the liquor. If there is less than a cup of liquor, add enough clam broth to make a cup.
- Combine the shallots, vinegar, garlic, oyster liquor and wine in a saucepan. Bring to the boil and cook 45 minutes or more, until the liquid is reduced to about a third of a cup. Add the cream. Bring to the simmer and cook about 20 minutes, until reduced to one cup.
- Stir in the mustard and bring to the simmer. Add the butter in small pieces, stirring rapidly with a wire whisk. Line a bowl with a sieve, preferably of the sort known in French kitchens as a chinois. Strain the sauce, pressing with the back of a spoon to extract as much flavor as possible from the solids. There should be about one cup of strained sauce. Set the saucepan in a bowl of simmering water to keep it hot.
- Blend the cornmeal, salt, pepper, paprika and chili powder in a shallow dish. Dredge each oyster in the mixture and shake off the excess.
- Heat the oil in a skillet and add the oysters without crowding. Cook, turning the oysters, one to two minutes depending on the size of the oysters. Do not overcook. As they are cooked, transfer the oysters to paper towels to drain.
- Divide the spinach with pancetta among four plates. Spoon the sauce to one side of the spinach and arrange four cooked oysters on the sauce.
Nutrition Facts : @context http, Calories 1237, UnsaturatedFat 65 grams, Carbohydrate 51 grams, Fat 98 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 26 grams, Sodium 1339 milligrams, Sugar 4 grams, TransFat 1 gram
OYSTERS WITH HORSERADISH CREAM
My husband and dad love to cook oysters on the grill. This recipe is one of their favorites. Steven Raichlen
Provided by ratherbeswimmin
Categories < 60 Mins
Time 40m
Yield 4 to 6 appetizer servings
Number Of Ingredients 8
Steps:
- Beat the cream to soft peaks in a chilled bowl; then fold in the horseradish, chives, lemon zest, lemon juice, salt, and pepper.
- Taste for seasoning, adding horseradish and lemon juice as necessary; the mixture should be highly seasoned.
- If you have a fish or vegetable grate, preheat it on the grill grate (medium-high) for 5 minutes, then arrange the oysters on it, rounded side down-otherwise, arrange the oysters directly on the grill grate; grill 6-10 minutes, until the shells open.
- Transfer the oysters to serving plates or a platter, discarding any top shells or oysters that did not open.
- Place a spoonful of horseradish cream on each oyster and serve immediately.
Nutrition Facts : Calories 451.1, Fat 28.9, SaturatedFat 15.2, Cholesterol 231.5, Sodium 352.5, Carbohydrate 17.2, Fiber 0.2, Sugar 0.5, Protein 29.6
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