Pan Fried Oysters With Lemon Truffle Aioli Recipes

PAN FRIED OYSTERS

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.

PAN FRIED OYSTERS WITH LEMON TRUFFLE AIOLI

Steps:

• 1 Make the aioli. 2 Chop the panko breadcrumbs in a food processor to break them into fine granules. 3 Mix the flour with the salt & pepper. 4 Set up a three-stage breading station - flour, egg, panko bread crumbs. 5 Heat 1/3″ of high heat oil (grapeseed, vegetable oil, etc) in a deep frying pan until it shimmers. 6 Toss the oysters in the seasoned flour, then dip them in the egg, then toss them in the breadcrumbs. 7 Test the oil with a few breadcrumbs. When it's hot enough to fry (the oil bubbles around the test crumbs), gently lay in the oysters. Take care not to crowd the pan. 8 As each side of the oysters crisps and turns golden brown, turn them to cook the other sides. 9 When the oysters are done, move them to paper towels to drain off the excess oil. 10 Serve with the white truffle lemon aioli either spread on the plate or in a separate dish for dipping. Garnish with chive blossoms & fresh chives if desired. Browse More: Oyster Recipes Truffle Recipes

OYSTER FRITTERS

Steps:

• In small bowl, stir together aioli ingredients. Cover; refrigerate until serving time.
• In large bowl, beat 3/4 cup of the flour, the cornmeal, 2 teaspoons lemon peel, 1/2 teaspoon of the salt and the red pepper. In small bowl, beat beer and egg with whisk. Stir beer mixture into flour mixture with whisk until blended. Cover; let stand at room temperature 1 hour.
• In deep fat fryer or heavy saucepan, heat 2 inches oil to 350°F. Line 15x10x1-inch pan with paper towels; place wire cooling rack on paper towels.
• In shallow dish, mix remaining 1 cup flour, remaining 1/2 teaspoon salt and the black pepper. Dip oysters in flour mixture, then dip in beer batter, allowing excess batter to drip off.
• Gently lower oysters into hot oil. Fry oysters in hot oil, in 6 batches, 2 minutes or until golden brown. Drain on rack in pan. Serve fritters hot with aioli.

PAN-FRIED OYSTERS

Steps:

• Drain oysters; blot oysters dry on paper towels.
• In a small bowl, beat the eggs slightly.
• Place flour and cracker crumbs on separate sheets of waxed paper.
• Lightly coat oysters in flour; shake off the excess; dip into egg, then in crumbs, pressing crumbs to adhere.
• Place on a sheet of waxed paper.
• Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over med-high heat until butter is melted.
• Add 1/3 of the oysters; saute 2 minutes or until golden brown.
• Turn oysters and saute another 2 minutes.
• Remove to a baking sheet lined with paper towels; keep warm in low oven.
• Wipe skillet clean; fry remaining oysters in 2 batches; serve warm.

PAN FRIED OYSTERS RECIPE - (4.7/5)

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.

PANKO FRIED OYSTERS FOR TWO

Steps:

• HOT SAUCE: Mix all ingredients together.
• To allow flavors to blend, refrigerate several hours.
• Hot Sauce will keep several days in the refrigerator.
• Be sure to cover it tightly.
• Line colander with two layers of paper towel.
• Rinse oysters, drain and put in colander, patting to dry.
• EGG DIP: In small bowl, add egg and milk; whisk to blend well.
• If using only egg whites, do not whisk enough to be dry/frothy.
• FLOUR COATING: Put all ingredients in small plastic bag and shake to mix well.
• PANKO COATING: in a small bowl, add ingredients and mix well.
• TO BREAD OYSTERS: Step 1: Dip 2 or 3 oysters in Egg Dip, letting any excess drain off.
• Step 2: Place them in Flour Coating, shaking to completely coat oysters.
• Remove from Flour Mixture.
• Step 3: Repeat step 1.
• Step 4: Place them in Panko Coating bowl.
• Roll them over and get them completely coated with bread crumbs.
• With tongs, gently remove them from breadcrumbs and place in a single layer on a baking tray lined with plastic wrap.
• Repeat Steps 1-4 until all oysters are breaded.
• Cover breaded oysters with plastic wrap and refrigerate at least 2 hours or more.
• This breading can be done up to 8 hours ahead.
• TO FRY OYSTERS: Heat frying oil in deep pan to 375 degrees Fahrenheit.
• With tongs, gently remove oysters from baking sheet and gently drop them into the hot oil.
• Fry the oysters in small (6-8 oysters each) batches to keep from lowering the temperature of the oil too much.
• Fry about 2 minutes or until golden brown on one side, turn and brown other side (about 1-2 minutes).
• Remove from oil and drain on layers of paper towels.
• NOTE: After cooking one batch of oysters, let the temperature of the oil return to about 375, before cooking the next batch.
• If the oil temperature is not hot enough before adding the oysters, they will taste greasy, rather than light.
• Serve immediately with Hot Sauce.