FRIED OYSTERS WITH CORNMEAL BATTER
Steps:
- Gather the ingredients.
- Pat the drained oysters dry with paper towels or a clean kitchen towel.
- In a medium-sized bowl, beat the eggs.
- Add the oysters to the egg bowl and set aside for 10 minutes.
- In a medium bowl, combine the cornmeal, sugar, pepper, salt, and flour.
- Lift each oyster out of the egg mixture and allow the excess moisture to drip off before rolling them in the cornmeal mixture to evenly coat. Repeat the process with all oysters.
- Pour about 3 inches of vegetable oil in a heavy, deep saucepan. Place the pan over medium-high heat and bring it to a temperature of 370 F.
- Carefully add the oysters to the hot oil. Do not overcrowd the pan.
- Fry each batch of 6 to 8 oysters for about 2 to 4 minutes, or until they are golden brown.
- Use a metal slotted spoon to remove the oysters to paper towels to drain. Reserve.
- Gather the ingredients.
- In a bowl, combine the mayonnaise with the dill relish, capers, Dijon mustard, lemon juice, and black pepper. Mix well.
- If using, add the green onion to the sauce and stir it into the mixture, or reserve the onion to garnish the finished oysters. Stir to blend thoroughly.
- Serve the sauce alongside the fried oysters and enjoy.
Nutrition Facts : Calories 1202 kcal, Carbohydrate 43 g, Cholesterol 153 mg, Fiber 3 g, Protein 20 g, SaturatedFat 11 g, Sodium 1288 mg, Sugar 1 g, Fat 107 g, ServingSize 6 servings, UnsaturatedFat 0 g
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
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.
FRIED OYSTERS
Jah Sang Ho - Oysters are one of those three fruits of the sea permissible to Buddhists and were therefore insisted upon for New Year lunch by my grandmother. Cooking them with a batter is traditional. Their name, ho see, sounds like the Chinese words for good business.
Provided by Eileen Yin-Fei Lo
Categories Wok Shellfish Side Fry Lunar New Year Seafood Oyster Sugar Conscious Pescatarian Dairy Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine all batter ingredients in a bowl and reserve.
- Heat wok over high heat for 1 minute. Pour in peanut oil, heat to 375°F. Dip each oyster into the batter until well coated. When a wisp of white smoke appears, lower oysters into oil. Deep-fry 5 at a time until light brown, about 3 minutes. Remove oysters, place in strainer, drain over a bowl.
- Deep-fry last batch to a golden brown, about 4 minutes. Place cooked oysters back in oil for 2 minutes more so they become golden brown. During frying, always control heat. You may need to lower if oysters brown too much, or raise if they cook too slowly.
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