FRIED OYSTERS
Steps:
- For the Tartar Sauce: Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to use.
- Heat oil in a deep fryer to 350°F, in a deep cast iron skillet, or in a Dutch oven over medium heat to a depth of about 2-3 inches, until it reaches 350°F. If you don't have a deep-fry thermometer, sprinkle a few drops of water on the hot oil. If it sizzles, the oil is hot enough.
- Drain the oysters in a colander and pat dry with paper towels. Use a toothpick to poke a small hole in the large round part of each oyster.
- Put the buttermilk in a shallow dish. In a separate shallow dish, combine the cornmeal, flour, salt, Old Bay seasoning and pepper.
- Add the oysters to the buttermilk and soak for a few minutes. Remove the oysters from the buttermilk, gently shake off excess liquid, and dredge in cornmeal mixture to coat on all sides. Shake off excess breading and transfer to a wire rack.
- Working in batches so that you don't overcrowd the pan, fry oysters until golden and crispy, about 2-3 minutes. Drain on paper towels, season with additional salt and pepper (if necessary) while they're still warm, and serve hot with tartar sauce or other dipping sauce.
Nutrition Facts : ServingSize 1 /6 of the oysters, Calories 208 kcal, Carbohydrate 38 g, Protein 7 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 1213 mg, Fiber 3 g, Sugar 2 g
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
PAN FRIED OYSTERS
I love oysters, raw, cooked, smoked or any way I can get them. Pan fried is easy, fast and really good. I can eat this by myself easily. Maybe I should double or triple this??
Provided by Tebo3759
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients.
- Dredge oysters in this and let sit on paper 5 minutes.
- Heat oil and butter until sizzling hot.
- Add oysters.
- Brown lightly 30-40 seconds on each side.
- Serve immediately with lemon juice or tartar sauce.
Nutrition Facts : Calories 638, Fat 31.6, SaturatedFat 5.1, Cholesterol 113.3, Sodium 388.3, Carbohydrate 60.5, Fiber 3.4, Sugar 0.4, Protein 27.7
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.
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.
PAN-FRIED OYSTERS AND TARTAR SAUCE
Steps:
- Mix the tartar sauce ahead of time and refrigerate. For the oyster breading,mix together the bread crumbs, flour, parsley, and minced garlic (and Old Bay). Dredge the oysters in the flour mixture. Set aside on waxed paper for 3-5 minutes. Heat oil and butter in a large fry pan. Saute the quartered garlic cloves in the butter until softened. Remove. Add oysters to pan and cook until brown, about 45 seconds per side. Serve with tartar sauce or fresh lemon if you want a lower fat option. Also good with your favorite hot sauce.
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.
GRANDMA'S FRIED OYSTERS
Make and share this Grandma's Fried Oysters recipe from Food.com.
Provided by dandelionleaf
Categories Canadian
Time 30m
Yield 2 , 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in skillet, on medium high.
- Beat egg with Worcestershire sauce.
- In another bowl combine bread crumbs with spices.
- Cut shucked oysters into bite size pieces. Dip in egg then breading and place into pan. Turn after 5-10 minutes, then brown other side. Drain on tea towel or unbleached, recycled paper towel.
- Serve as is, with tartar sauce, or on a bun with lettuce, and thinly sliced onion.
Nutrition Facts : Calories 609.5, Fat 35.8, SaturatedFat 5.7, Cholesterol 163.8, Sodium 885.9, Carbohydrate 47.2, Fiber 2.9, Sugar 3.6, Protein 23.9
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.
PAN FRIED OYSTERS RECIPE - (4.7/5)
Provided by Bryan_Call
Number Of Ingredients 7
Steps:
- Place shucked oysters in a colander to drain. Dip drained oysters in beaten eggs, and then in bread crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the bread crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake. Heat vegetable oil in a frying pan to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 3 to 4 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.
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