Chincoteague Oyster Fritter Recipes

OYSTER FRITTERS RECIPE

Steps:

• Gather the ingredients.
• Heat about 1 to 2 inches of oil in a deep heavy skillet to about 365 F.
• Whisk the eggs and milk together in a small bowl.
• Combine the flour, baking powder, and salt in another bowl, and blend well. Add the egg and milk mixture, and blend with a spoon until smooth.
• Stir the chopped oysters into the batter, and drop by spoonful into the hot fat. A cookie scoop works well to keep them small and round.
• Cook in batches, turning to brown both sides. Drain on paper towels.
• Serve and enjoy.

OYSTER FRITTERS

Steps:

• In small bowl, stir together aioli ingredients. Cover; refrigerate until serving time.
• In large bowl, beat 3/4 cup of the flour, the cornmeal, 2 teaspoons lemon peel, 1/2 teaspoon of the salt and the red pepper. In small bowl, beat beer and egg with whisk. Stir beer mixture into flour mixture with whisk until blended. Cover; let stand at room temperature 1 hour.
• In deep fat fryer or heavy saucepan, heat 2 inches oil to 350°F. Line 15x10x1-inch pan with paper towels; place wire cooling rack on paper towels.
• In shallow dish, mix remaining 1 cup flour, remaining 1/2 teaspoon salt and the black pepper. Dip oysters in flour mixture, then dip in beer batter, allowing excess batter to drip off.
• Gently lower oysters into hot oil. Fry oysters in hot oil, in 6 batches, 2 minutes or until golden brown. Drain on rack in pan. Serve fritters hot with aioli.

BEST OF THE BAY RECIPES...OYSTER FRITTERS

Steps:

• Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
• Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.

OYSTER FRITTERS

Steps:

• Combine flour, baking powder, salt and pepper in a bowl. In another bowl, beat together eggs and milk. Stir in dry ingredients. Stir oysters into the batter. Pour about 1 inch of oil into a skillet. Heat until bubbly. Using a large spoon, drop about 3 oysters into oil. Fry until golden brown on each side. Remove and put on paper towels. Keep warm in a 200° oven. Serve with tartar or seafood sauce. Fun Fact: Native Americans created great mounds of leftover oyster shells, feeding heavily upon them for centuries without destroying the oyster bars in the Chesapeake Bay. Early English settlers were also able to harvest oysters in great quantities without reducing the ability of the species to recover. The Constitution of Virginia states that the natural oyster beds, rocks, and shoals in the waters of the Commonwealth shall not be leased, rented, or sold but shall be held in trust for the benefit of the people of the Commonwealth. America's only oyster museum is on Chincoteague Island, where the Oyster and Maritime Museum documents the island's oystering and seafood history.