Moorish Oysters Recipes

Steps:

• Cook the oatmeal in the 5 cups of water.
• Add the corn syrup to the oatmeal and remove from heat.
• Set the oatmeal mixture aside to cool and then add the evaporated milk and the reserved liquid from oysters.
• Add the baking powder and flour, beat thoroughly, and then add the egg yolks into the oatmeal mixture.
• Beat the egg whites until stiff and then fold the egg whites into the oat mixture.
• Add a little more self-rising flour if the oat batter is too watery (it should have the consistency of wet mud).
• Roll each oyster in cracker crumbs, dip it into the oat batter and then roll in the cracker crumbs a second time.
• (At this point, the oysters can be placed on wax paper and stored in the freezer until you are ready to fry them, or fried immediately.) To prepare, deep fry until they turn a dark brown color.
• They may also be pan fried.

Steps:

• Preheat a gas grill to high. Place rock salt in a saucepan, and place on grill until heated through.
• Place oysters curved side down on grill. Cook until beginning to open, about 6 minutes. Using tongs, remove from grill and remove top shell.
• Divide the barbecue sauce between 6 of the oysters. Divide the compound butter between remaining 6 oysters. Return to grill until heated through, and butter is melted.
• Spread rock salt onto a serving platter. Arrange oysters on salt. Garnish with lemon wedges. Serve immediately.

Steps:

• On an outside grill,preferably a charcoal or wood burning grill, place half dozen oysters (on the halfshell). Put 1 tablespoons butter garlic sauce (see recipe) and sprinkle Parmesan cheese and Romano cheese on each oyster and allow to saute in shell till oysters curl. Serve hot.
• Caution: Cooking on an outside grill because of intense heat and smoke is reccommended.