BUTTER-FRIED OYSTERS
There are easier ways to fry oysters, and faster ways, too, but if you're going to bother to make them at home, you might as well have the best way. I won't pretend it's not a little bit of a project. There are bread crumbs to make, from a day-old French loaf. It's easy if you have a blender or food processor - just remove the crust and pulse the cubes into fluffy crumbs. My recipe also calls for clarified butter. It can be made ahead, it keeps, and it really makes a difference.
Provided by David Tanis
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 16 grams, Carbohydrate 58 grams, Fat 47 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 26 grams, Sodium 823 milligrams, Sugar 4 grams, TransFat 2 grams
SKILLET-FRIED OYSTERS
Steps:
- Heat the butter and oil in a skillet. Roll the oysters in the egg and crackers crumbs and sprinkle with salt and pepper. Saute the oysters, turning once, until golden brown. Sprinkle the parsley or paprika on top and garnish with lemon.
PANNED OYSTERS WITH GARLIC AND PAPRIKA
Steps:
- In a medium fry pan, saute garlic in olive oil over medium heat. Immediately remove from heat after garlic becomes dark brown. Add oysters with liquor, paprika, salt and pepper. Saute 4-6 minutes over medium heat, turning once. Oysters should be plump but not rubbery. Remove oysters and reduce liquid over medium-high heat for 2-3 minutes. Arrange oysters over slices of toasted bread. Drizzle with reduction and dust with extra paprika.
OYSTERS WITH LINGUINE
Provided by Marian Burros
Categories dinner, lunch, pastas, main course
Time 17m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring 3 or 4 quarts of water to boil in a covered pot for linguine.
- Saute scallions, parsley and garlic in hot oil over medium heat until softened.
- Season with peppers, and add mustard and wine; reduce heat and cook slowly for a minute or two.
- Mix flour with enough of the reserved oyster liquor to make a paste. Add the paste and remaining liquor to pan and cook, stirring, until the mixture thickens a little.
- Add oysters and corn with liquid from can; cook 3 or 4 minutes over moderate heat, just until oysters begin to curl.
- Cook linguine in boiling water according to package directions for dried, or about one minute for fresh.
- Serve oyster sauce over linguine, sprinkled with cheese.
Nutrition Facts : @context http, Calories 898, UnsaturatedFat 14 grams, Carbohydrate 121 grams, Fat 26 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 7 grams, Sodium 772 milligrams, Sugar 9 grams, TransFat 0 grams
SAUTEED OYSTERS
My dad and I love oysters prepared just about any way you could think of. He makes this delicious spicy dish and it is one of my favorites.
Provided by ratherbeswimmin
Categories Spicy
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add beer, salad dressing, parsley, garlic, hot sauce, and red pepper to a shallow glass container; add the oysters.
- Cover and marinate in the refrigerator for 6-8 hours.
- Pour oyster mixture into a large non-stick skillet over medium heat.
- Saute/stir for 5 minutes or until edges begin to curl.
- Spoon oyster mixture over toasted French rolls; serve right away.
Nutrition Facts : Calories 465.8, Fat 22.8, SaturatedFat 4, Cholesterol 127.5, Sodium 1421.9, Carbohydrate 31.9, Fiber 0.7, Sugar 4.8, Protein 26.5
SAUTEED OYSTERS ON TOAST
Steps:
- For the toast, preheat oven to 450 degrees. Trim the crusts from the bread and discard. Spread the softened butter on both sides of bread slices. Place the bread slices on a cookie sheet and grill for 8 to 10 minutes, turning once so that both sides of the bread are golden brown.
- Meanwhile, melt the remaining butter in a large heavy skillet over medium heat, add the ham and sauté for two to three minutes, until it is slightly crisp. Add the shallots and the green pepper, then turn heat to low and cook for another two minutes. Add the oysters and cook until they have plumped up and are beginning to curl on the edges. Quickly swirl in the salt, pepper, Tabasco and lemon juice. Spoon over toast. Sprinkle with the parsley and serve.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 3 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 370 milligrams, Sugar 5 grams, TransFat 0 grams
SAUTéED OYSTER MUSHROOMS
Provided by Lillian Chou
Categories Mushroom Side Sauté Vegetarian Quick & Easy Vinegar Healthy Vegan Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (as part of a korean meal) servings
Number Of Ingredients 3
Steps:
- Heat oil in a large nonstick skillet over medium-high heat until hot. Sauté mushrooms with 1/2 teaspoon salt until golden, about 8 minutes. Add vinegar and sauté until evaporated, about 1 minute. Season with salt, then transfer to a plate to cool. Serve at room temperature.
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