Cracker Fried Oysters Recipes

Steps:

• Dip oysters in egg then dredge in cracker crumbs.
• Let sit in fridge for 2 hours.
• Stir together ketchup, horseradish, and hot sauce (to taste) and chill.
• Fry oysters in 1" oil at 350F 3-4 minute until golden.
• Serve immediately with sauce.

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.

Steps:

• Preheat oven to 250 degrees F.
• Chop garlic cloves then sprinkle with some salt and smash to make a paste. Set a large nonstick pan over medium heat. Add butter, oil and garlic and swirl pan. Add oyster crackers and chopped flat-leaf parsley and toss to coat. Spread out on a sheet tray, season with salt and pepper and sprinkle with shredded Parmigiano. Pop into the oven and bake for 25 to 30 minutes until golden and crispy.

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Cut the fish into 1/2-inch strips (you should get about 24 to 30 pieces). Season all over with 1/2 teaspoon salt and several grinds of pepper.
• Spread the flour in a shallow bowl. Beat the eggs in a second shallow bowl with a pinch of salt. Put the crackers in a food processor and pulse to mostly fine crumbs, about the consistency of panko with a few larger crumbs mixed in (you can also crush the crackers in a plastic bag with a rolling pin.) Toss the crumbs in a third shallow bowl with the dried chives, dried dill, dried parsley, garlic powder, onion powder, dried thyme, 1/2 teaspoon of salt and several grinds of pepper.
• Dredge the fish, a few pieces at a time, in the flour, then beaten egg letting the excess drip back into the bowl. Roll to coat thoroughly in the crumbs then place each piece on the prepared baking sheet, about an inch apart.
• Once all of the fish is coated, spray liberally all over with olive oil spray. Bake until the crumbs are crisp and golden and the fish is cooked through, about 15 minutes. Remove to a platter and serve with the tartar sauce and lemon wedges.
• Add the mayonnaise, pickles, lemon juice, parsley, capers, dill, and sugar in a medium bowl and stir to combine. Season to taste with salt and pepper. Cover and refrigerate to allow the flavors to blend while you make the fish sticks.

Steps:

• melt butter.
• add olive oil.
• add remaining ingredients.
• simmer 1 minute.
• Add crackers and stir to coat for30 seconds.
• serve.

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.

Steps:

• Place the crackers in a large bowl. Combine the oil, cheese and soup mix; pour over crackers and toss gently. Transfer to two ungreased 15x10x1-in. baking pans. , Bake at 350° for 5-7 minutes, stirring once. Cool. Store in an airtight container.

Steps:

• 1. Heat oil in a saucepan over medium high heat until a thermometer registers 350 to 375 degrees.
• 2. Mix together the cracker meal and flour and spices. Place cracker meal mixture in a shallow pan or food storage bag.
• 3. Shake oysters from oyster juices. Add enough oysters to cracker meal to fit into the first batch of hot oil
• 4. Fry until oysters float to the top, about 3 minutes, turning once with tongs.
• 5. Drain on paper towels. Repeat with remaining oysters. Serve with lemon wedges.
• 6. Note: to make cracker meal crush saltine crackers or oyster crackers in a food storage bag. Roll with a rolling pin to achieve very fine crumbs.