FRIED OYSTERS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
PANKO FRIED OYSTERS FOR TWO
After eating the "World's Best" Fried Oysters at The Old Post Office Restaurant at Edisto, SC, I wanted to duplicate them. This comes mighty close! I believe the double breading and Panko bread crumbs are the secret to these light and crispy oysters. If served as appetizers, they will disappear faster than free money so double or triple the recipe! The Hot Sauce is a modified version of Secret's Recipe #50051 and the perfect complement to these Oysters.
Provided by BeachGirl
Categories < 60 Mins
Time 50m
Yield 12 oysters, 2 serving(s)
Number Of Ingredients 16
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.
DEEP FRIED OYSTERS
Make and share this Deep Fried Oysters recipe from Food.com.
Provided by MizzNezz
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse oysters, and cut any that are too large in half.
- Mix well the flour, egg, salt and pepper.
- Should be like pancake batter.
- Add more milk if necessary.
- Heat oil to very hot, (375) in a large skillet.
- Dip oysters in batter, let drain a few seconds.
- Carefully drop oysters in hot oil.
- Fry for about 4 minutes, until golden brown.
Nutrition Facts : Calories 355.1, Fat 9, SaturatedFat 3, Cholesterol 174.8, Sodium 869.7, Carbohydrate 38.1, Fiber 0.9, Sugar 0.2, Protein 28.2
DEEP FRIED OYSTERS
This is a very simple recipe for fried oysters. You can use the same recipe for shrimp and scallops too.
Provided by Christine
Categories Appetizers and Snacks Seafood
Time 20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 576.8 calories, Carbohydrate 27.4 g, Cholesterol 99.6 mg, Fat 47.9 g, Fiber 1.4 g, Protein 10 g, SaturatedFat 6.7 g, Sodium 776 mg, Sugar 1.7 g
DEEP-FRIED OYSTERS WITH ROCKET AND TOMATO DRESSING
I first put these oysters on the menu at Monte's - they were served raw with the tomato dressing. One day we tempuraed them to serve as canapes and they went down so well I thought I'd give you the recipe. When picking the kids for the new restaurant I served these to them as a bit of a taste test and asked for their reaction. They're such an experience to eat, as they're crunchy, soft, sour, sweet and salty. You can serve these as a starter or as canapes.
Provided by Jamie Oliver
Categories appetizer
Yield 4 servings
Number Of Ingredients 13
Steps:
- Open the oysters and clean the shells or ask your fishmonger to do this for you. To make the batter, whisk the flour with the cold water and fold in the stiffly whisked egg white and 1 tablespoon of olive oil. To make the dressing, whiz the tomatoes in a blender with the horseradish, garlic and vinegar. Add the hot pepper sauce and season with salt and pepper. Tweak the amounts of hot pepper sauce and vinegar to tast e¿ you want it to be hot and tangy. Pass the mixture through a fine sieve to remove any chunky bits. This will give you a nice smooth dressing. Check the seasoning.
- Heat the vegetable oil in a deep-fat fryer to 350 degrees F (180 degrees C) and fry the arugula in small batches for about 25 seconds until nice and crisp. Remove and place on some kitchen paper. Drop each oyster into the batter, then remove with a spoon and fry for around 2 minutes until crisp and golden. Serve each oyster in its shell on a little fried rocket, drizzled with the tangy tomato dressing.
- Try this: Place the shells on some cracked ice or a bed of coarse sea salt.
DEEP-FRIED OYSTERS
Steps:
- Reserve buttermilk in separate container. In a mixing bowl, whisk together the dry ingredients until well blended. Remove oysters from liquor, draining excess so oysters are still wet but not dripping. Place all of the oysters in buttermilk. One at a time, remove each oyster from the buttermilk, allowing the excess to drip back into the container. Toss to coat all sides in the breading (gently press the breading onto the oyster to help it adhere). Transfer to waxed-paper-lined plate or cookie sheet until oysters are all breaded. In a heavy stockpot with high sides fitted with a deep-frying (or candy) thermometer, bring at least two inches of peanut oil to 375ºF. Keeping the heat at a steady 375ºF and working in batches of six, fry the oysters until they are golden brown and just cooked through, about 90 seconds. (The oysters will curl slightly when they are done.) Using a slotted spoon, remove oysters and drain on brown-paper-bag-lined plate. Serve immediately with a side of rémoulade (next page).
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