Oysters Wrapped In Caviar Butter Breaded And Deep Fried Recipes

BUTTER-FRIED OYSTERS

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.

OYSTERS, CAVIAR AND BUBBLES

Steps:

• Combine the lemon juice, shallots and peppercorns in a small bowl. Let sit in the fridge for about 1 hour to let the flavors marry.
• Just before serving, add the prosecco to the sauce and season with a pinch of salt. Spoon the desired amount of the mignonette sauce over the oysters and top each with a dollop of caviar. Serve immediately.

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.

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.

FRIED OYSTERS

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.

PAN FRIED OYSTERS WITH AGED SHERRY SAUCE AND OSETRA CAVIAR

Steps:

• For the Oysters: Dredge oysters in cornmeal. Heat oil in a large skillet until almost smoking. Saute oysters on each side for 1 minute. Spoon 2 teaspoons of butter sauce into each reserved shell. Top with an oyster and a heaping teaspoon of caviar
• For the Aged Sherry Sauce: Place shallots and sherry vinegar in a small saucepan and reduce to 1 tablespoon over high heat. Whisk in the butter, piece by piece. Season with salt and pepper to taste.

OYSTERS WRAPPED IN CAVIAR BUTTER, BREADED AND DEEP-FRIED

Steps:

• Open the oysters and cut off and discard the gills. Place a sheet of plastic wrap over tiny muffin tins and place one oyster in each hole.
• Puree all but about two tablespoons of the caviar with the butter. With a pastry tube, spread one teaspoon of caviar butter on top of each oyster. Press down and rotate so that the butter side is down in the plastic wrap. Cover each with one-half teaspoon of caviar and then two more teaspoons of the caviar butter, applying it in circles to cover the caviar and the oyster. Pat the butter down to cover, then cover with another sheet of plastic. Leave the tins in the freezer for about a half hour until the butter is cold.
• Dip each oyster in egg, then roll it in the bread crumbs, making sure the crumbs completely cover the oyster. Dip it in the egg once more and roll again in the bread crumbs. Refrigerate the oysters for another half hour, then dip them in egg and bread crumbs one last time.
• In oil that is almost smoking, fry the oysters for 30 to 60 seconds or until they are brown. Remove them and drain, then place them in a 550-degree oven for about five minutes to melt the butter and warm the oysters. Serve immediately on a plate with a fork.

BREADED OYSTERS

Steps:

• Whisk water and eggs in bowl until light in colour.
• Mix bread crumbs salt and pepper in a flat dish.
• Place oysters on 6 paper towels and then pat dry with another 6 paper towels.
• Line a cookie tray with wax paper and make room in your freezer for the tray to sit level.
• Dip oysters in egg and then dredge in the bread crumb mixture.
• Set oysters on cookie tray and freeze.
• Move frozen oysters to a sealable container and keep in freezer.
• When you want a pan fried oyster, heat a frying pan with a tight fitting lid to medium heat and add 2 tbsp margarine. Take out as many as you want, place in the pan and let brown for 3 minute Flip the oysters, turn up the heat to high, pour in 2 tbsp water and cover with the lid. Fry for 4 minute Take off the lid (the heat from the steam will cook the oysters) Their should be a cloud of steam when you take off the lid. The oysters will now be soft. Cook for another 3 min on each side.
• Serve with tartar sauce and lemons.

FRIED BACON-WRAPPED OYSTERS

Steps:

• Combine first 3 ingredients in a shallow dish.
• Dredge oysters in flour mixture.
• Wrap each oyster with a bacon piece, and secure with a wooden pick.
• Pour peanut oil to 1 inch deep in a cast iron skillet or dutch oven.
• Heat to 350 degrees.
• Fry oysters in batches 2 1/2 to 3 minutes or until bacon is cooked.
• Drain on paper towels and serve immediatly.