Fried Oysters With Dipping Sauce Recipes

DEEP FRIED OYSTERS

Steps:

• Remove shucked oysters from the jar or container and drain in a colander. Place oyters in a container and add milk, hot sauce and seafood seasoning. gentling fold the ingredients together then place in the fridge with a lid for a minimum of 30 minutes and no longer then 8-10 hours.
• Prepare the dredge by combining all ingredients into a wide shallow container and set aside
• Heat up your frying oil to a temperature of around 350 degrees F. Try to maintain this temperature as close as possible. the temperature will lower as you add the oysters. Let the oil temperature recover before adding your next batch.
• While you're waiting for the oil to come up to temp drain off any liquid from the oysters and then begin tossing them into the dredge in small batches. Make sure to completely coat the oysters in the flour mixture. shake off any exsess flour and set oysters on a tray.
• carfully drop the oysters into the oil making sure not to over crowd the pot and make sure the oysters dont stick together. Occasionally stir the oysters gently with a strainer to keep them seperated. the oysters are fully cooked as soon as they begin to float. Sould be about 3-5 minutes total frying time. You will need to work in batches depending on the size of your fryer.
• Scoop fully cooked oysters out of the oil with a strainer onto a tray lined with paper towels and immediately season with seafood seasoning. Serve with lemon, fresh parsley and cocktail or remoulade sauce.

FRIED OYSTERS WITH DIPPING SAUCE RECIPE

Steps:

• Combine meal, flour and Creole seasoning, stirring well. Combine eggs and milk, beating well with a fork. Dip oysters in egg mixture and dredge in flour mixture. Pour oil in deep skillet or Dutch oven to about 2 inches deep. Heat oil and fry oysters until golden brown, turning once. Drain on paper towels.For sauce, combine all ingredients and stir to combine. Refrigerate until oysters are ready.

CRISPY OYSTERS WITH CHILE DIPPING SAUCE

Steps:

• Preheat a fryer or wok filled 1/2 way with oil to 400 degrees. In a bowl, whisk together the flour, cornmeal, Old Bay and slowly add the soda until a pancake batter consistency is achieved. Dip each oyster in the batter and fry until golden brown, about 3 to 5 minutes. Season lightly with salt. Meanwhile, in a small bowl, mix together the vinegar, soy, chiles, sugar and sesame oil.
• PLATING: Cover a large platter with greens and place a small bowl of dipping sauce in the middle. Surround with hot oysters.

CRISP-FRIED OYSTERS WITH RED CHILE VINEGAR-BLACK PEPPER DIPPING SAUCE

Steps:

• Season oysters with salt and pepper on both sides. Place cornmeal in a medium bowl and season with salt and pepper. Dredge each oyster into the cornmeal and tap off any excess.
• Heat 1 inch of oil in a large cast iron skillet until smoking. Fry oysters in batches until golden brown on both sides, about 1 minutes on each side.
• Serve with the Red Chile Vinegar-Black Pepper Dipping Sauce on the side.
• Bring the vinegar to a boil in medium non-reactive saucepan. Add the chilies, turn off the heat and let steep for 1 hour. Strain into a clean saucepan and bring to a simmer. Remove from the heat and whisk in the honey and pepper and season with salt, to taste. Serve at room temperature.

DEEP-FRIED OYSTERS WITH HOT SAUCE

Steps:

• Mix together the ingredients for sauce.
• Cover closely and refrigerate for several hours to allow the flavors to blend.
• Mix the cornmeal with cayenne, salt and pepper to taste.
• Dredge the oysters in cornmeal.
• Deep fry in batches in oil heated to 375 degrees for about 2 minutes or until golden brown.
• Drain on paper towels and serve immediately, with hot sauce.