CRISPY OVEN-FRIED OYSTERS
These flavorful breaded and baked oysters, served with a zippy jalapeno mayonnaise, were created by Marie Rizzio of Interlochen, Michigan. "I entered this recipe in a seafood contest and took first place in the hors d'oeuvres category," Marie says. "They make an interesting appetizer for entertaining." -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2-1/2 dozen (about 2/3 cup jalapeno mayonnaise).
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. In a shallow bowl, combine flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine bread crumbs, cheese, parsley and garlic salt. , Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with oil., Bake until golden brown, 12-15 minutes. Meanwhile, in a small bowl, whisk mayonnaise ingredients. Serve with oysters.
Nutrition Facts : Calories 75 calories, Fat 4g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 146mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
BUCKWHEAT FRIED OYSTERS
Provided by Regina Schrambling
Categories dinner, appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Combine flour, ground buckwheat and cornmeal in a shallow dish. Arrange 5 reserved shells on each of 6 serving plates.
- Pour oil to a depth of 3 inches in a large, heavy skillet or Dutch oven, and heat to 350 degrees. Dredge oysters in flour mixture, shaking off excess, and gently place in hot oil in batches. Fry about 2 minutes, or until crispy. Drain on paper towels.
- Place oysters on shells on plates, and top with generous dollops of lemon rémoulade. Serve at once
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
STIR-FRIED BUCKWHEAT
**Make ahead:** Prepare the buckwheat in advance, through drying the grains on a baking sheet: Cover the cooked, separate groats on their baking sheet and store in the fridge for up to 2 days.
Provided by Bruce Weinstein
Time 40m
Yield Serves 4
Number Of Ingredients 14
Steps:
- 1. Pour the buckwheat groats into a large bowl and mix in the egg until they are well coated, all the grains separated from one another.
- 2. Heat a large, dry saucepan over medium heat. Pour in the coated groats and stir over the heat for 2 minutes to set the egg. The groats should still be separate from each other.
- 3. Pour in the broth and increase the heat to high. Bring to a boil. Cover, reduce the heat to low, and simmer until the liquid has been absorbed and the groats are tender, about 15 minutes.
- 4. Spread the buckwheat on a large rimmed baking sheet and cool for 10 minutes to make sure the grains stay separate, rather than glomming onto each other.
- 5. Meanwhile, whisk the soy sauce, vinegar, chile paste, and sugar in a small bowl.
- 6. Heat a large wok over medium-high heat. Swirl in the oil, then add the scallions, garlic, and ginger. Stir-fry for 30 seconds.
- 7. Add the carrots, bell pepper, and green beans. Stir-fry until crisp-tender, about 2 minutes. Add all the buckwheat. Continue stir-frying for 1 minute. Pour in the soy sauce mixture and bring to a simmer, tossing and stirring for 1 more minute.
FRIED OYSTERS WITH TARTAR SAUCE
Getting fried oysters from your summer seafood shack is fun, but making them yourself yields something crispy, light and, most significantly, tender. Shuck carefully, bread delicately and fry to golden perfection, then serve with this bright, lively tartar sauce, which gets its spark from cornichons, capers and lemon juice. Eat while hot - whether you're wearing flip flops or polished oxfords, that's up to you.
Provided by Gabrielle Hamilton
Categories appetizer
Time 45m
Yield 24 oysters and 1 pint sauce
Number Of Ingredients 15
Steps:
- Prepare the oysters: Season flour with salt and pepper. Dredge each oyster in the flour, then dip in the beaten egg, then coat evenly in the panko.
- Set breaded oysters on a baking cooling rack, leaving a little room between the oysters so they can dry and set. Refrigerate until ready to fry and serve.
- Make the sauce: Finely mince garlic with a pinch of salt until sticky and pasty. Mince shallots, cornichons and capers as finely as possible. Add all to a small bowl. Stir in mayonnaise, sour cream, lemon juice, caper brine and cornichon vinegar, and stir well. Add chopped parsley, stir well and season to taste with salt. Refrigerate until ready to serve.
- Fry the oysters: Melt enough shortening in a deep medium skillet (we love cast iron) over medium for 1 1/2 inches of liquified fat once hot. Increase heat to medium-high. It's ready to fry in when a few crumbs of panko or the tip of a wooden chopstick sizzles actively in the fat.
- Add the oysters cold from the refrigerator, working in batches of 6 to 8 or as you have room. Fry, making sure to turn them to get both sides, until golden brown, 1 to 2 minutes, depending on size. Remove with a slotted spoon or spider, and let rest on a clean rack while you fry the rest. Season each batch with a little salt while still piping hot, as soon as you pull them from the fat. Serve with tartar sauce.
More about "buckwheat fried oysters recipes"
FRIED OYSTERS - THE SEASONED MOM
From theseasonedmom.com
BEST EASY FRIED OYSTERS - HOW TO MAKE FRIED OYSTERS
From delish.com
5/5 (1)Total Time 35 mins
RECIPE: BUCKWHEAT FRIED OYSTERS - THE NEW YORK TIMES
From nytimes.com
Estimated Reading Time 30 secs
THE BEST CRISPY FRIED OYSTERS (TEMPURA-STYLE) - THE GOURMET BON …
From thegourmetbonvivant.com
5/5 (5)Calories 103 per serving
HEALTHY PAN FRIED BUCKWHEAT - VEGAN - FOOD FLAVORZ
From foodflavorz.com
CRISPY SOUTHERN FRIED OYSTERS - SMARTYPANTSKITCHEN
From smartypantskitchen.com
FRIED OYSTERS RECIPE | KITCHN
From thekitchn.com
OYSTER RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
FRIED OYSTERS WITH BUCKWHEAT AND CAVIAR RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPES FROM NYT COOKING - OYSTER RECIPES
From cooking.nytimes.com
THE 6 BEST DRINKS TO PAIR WITH OYSTERS - COCKTAIL RECIPES FOR OYSTERS
From food52.com
BUCKWHEAT FRIED OYSTERS RECIPE - NYT COOKING
From cooking.nytimes.cf
BUCKWHEAT FRIED OYSTERS RECIPES RECIPE - RECIPERT.COM
From recipert.com
BUCKWHEAT FRIED OYSTERS RECIPE - COOKEATSHARE
From cookeatshare.com
20 BUCKWHEAT RECIPES WE CAN’T RESIST - INSANELY GOOD
From insanelygoodrecipes.com
BUCKWHEAT FRIED OYSTERS - DINING AND COOKING
From diningandcooking.com
RECIPE: BAKED BUCKWHEAT OATMEAL WITH BLUEBERRIES & ALMONDS
From thekitchn.com
BAD BUNNY SHARES THE LOBSTER FRIED RICE RECIPE FROM HIS RESTAURANT
From people.com
THESE GLUTEN-FREE FRIED OYSTERS (SOUTHERN-FRIED) GET HIGH MARKS
From glutenfreeeasily.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love