Zatarains Fried Oyster Recipes

UN-FRIED, OYSTERS!

Steps:

• 1. Drain and rinse the oysters,pat dry.
• 2. In a shallow bowl blend Zatarain's , salt, and pepper.
• 3. In another bowl whisk eggs.
• 4. In a bowl mix panko, parsley, chili,garlic,onion powder,and parm.
• 5. Dredge oysters in Zatarain's,dip in eggs, then in panko mixture. Place on foil lined pan, sprayed with Pam,drizzle with olive oil.
• 6. Place in a preheated oven @ 400, bake 15 min. or until lightly brown. Serve with, cocktail sauce, or homemade tartar sauce. My husband prefers tartar sauce,recipe follows.
• 7. Tartar Sauce: 11/2 T mayo 1/2 t sweet relish 1/16t chili powder 1/8t garlic powder 1/8t onion powder 2 dashes Worcestershire sauce pinch parsley pinch white pepper salt

FRIED OYSTERS

Steps:

• Heat oil in a deep fryer to 350 degrees F.
• Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.
• Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce.
• Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving.

BEST SOUTHERN CRISPY FRIED OYSTERS

Steps:

• While the oil heats, pour the oysters into a colander or strainer and let them drain. Then, rinse with fresh water to wash off any debris or shell fragments.
• Pour the buttermilk into a medium-sized bowl and dunk the drained oysters.
• Place the cornmeal, flour, creole seasoning, and salt in a shallow bowl or pie plate and whisk to combine.
• Remove the oysters from the buttermilk one at a time and dredge them in the cornmeal mixture. Toss gently and make sure they are well coated, then shake any excess breading off.
• Place the coated oysters on a metal cooling rack until all of them have been coated. Letting them sit for a few minutes helps to fuse the breading and buttermilk and keeps the breading from falling off when they are fried.
• Place a large stockpot, Dutch oven, or cast iron skillet with high sides over medium-high heat and add one to two inches of oil.
• Use a candy or deep-fry thermometer to test the oil temperature, and when it reaches 370 °F, carefully add the oysters, one at a time to fry. Depending on the size of your pan, it works best to fry in batches and only cook six to eight at a time. You do not want to crowd them. (Maintain a consistent heat of 370 °F by increasing or decreasing the heat under the pan.)
• Let the oysters fry for about two to three minutes, stirring occasionally or until the breading is light golden brown and the meat is opaque with the edges slightly curled. Use a wire kitchen spider or slotted spoon to remove them from the oil. Place on a paper towel or wire cooling rack to drain.
• Repeat until all of the oysters are fried and serve immediately. Optional, garnish with fresh lemon or lime slices and serve with your choice of sauce and sides.

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.

AIR FRYER OYSTERS

Steps:

• Drain oysters and pour on to a few paper towels to pat them dry.
• In a shallow bowl combine flour, cajun seasoning, salt, pepper and mix together.
• In a second bowl whisk together eggs and hot sauce.
• In a third bowl pour in the Panko breadcrumbs.
• One at a time dip each oyster in flour, then egg mixture, then roll to coat in Panko.
• Spray air fryer basket with non stick spray and lay coated pieces in one layer into basket.
• Cook at 350 degrees F for 4 minutes, then shake basket gently and cook for an additional 4 minutes. Serve with a squeeze of lemon on top.

MARDI GRAS PAN-FRIED OYSTER BLT

Steps:

• Pour oil into deep fryer or large heavy skillet, filling no more than 1/3 full. Heat to 375°F on medium heat.
• Season oysters with salt and pepper. Dip into egg whites then coat in Fish-Fri.
• Fry oysters in batches about 30 seconds or until golden brown. Drain on paper towels.
• Season tomatoes with salt and pepper. Toss with olive oil, vinegar and chives. Spread bread with Creole mustard. Top with lettuce, tomato mixture, bacon and fried oysters.