CRISPY "OYSTERS ROCKEFELLER"
Provided by Giada De Laurentiis
Categories appetizer
Time 1h
Yield 12 oysters
Number Of Ingredients 12
Steps:
- In a food processor, place the tarragon and spinach and pulse 1 to 2 times to coarsely chop. Add the panko and pulse until completely combined with the tarragon and spinach (it should look like green bread crumbs). Transfer the mixture to a medium bowl and set aside.
- In a small saute pan set over medium-high heat, add the olive oil and pancetta and cook until the pancetta is golden-brown and crispy, about 4 minutes. Remove the pan from the heat and add the lemon juice, sugar and salt, stirring with a wooden spoon until the sugar is dissolved. Add the parsley and set aside.
- Pour enough grapeseed oil into 10-inch saute pan to fill it by 1/3 inch. Heat the oil over medium heat to 350 degrees F or until a few breadcrumbs sprinkled in the pan sizzle immediately but do not burn. Lightly beat the egg in a medium bowl. Add the oysters to the egg and toss gently to coat. One by one, lift them out of the egg and place them in the herb breadcrumbs. Again toss gently to make sure the oysters are coated all around, pressing gently to adhere.
- Place the breaded oysters, one at a time, into the hot oil. You should be able to fry about 6 at a time. Fry until golden brown, about 1 minute. Flip the oysters and cook another 1 minute to brown on the other side. Remove from the oil with a slotted spoon and drain on a paper towel-lined plate. Repeat the process with the remaining oysters.
- Place one oyster in each half shell and spoon some of the pancetta vinaigrette over the top. Serve warm.
BREADED OYSTERS
This is the oyster breading recipe I use in my restaurant. I use these for the basis of many recipes. As I live close to the ocean and one of the largest producers of oysters in North America is 15 min from me I feel ok about buying the oysters from them. This recipe uses fresh shucked oysters. The oysters are breaded then frozen raw and can be cooked from raw without thawing. I use this base for making oyster burgers which I will also post.
Provided by fraxinus
Categories < 60 Mins
Time 55m
Yield 18 oysters, 2 serving(s)
Number Of Ingredients 10
Steps:
- Whisk water and eggs in bowl until light in colour.
- Mix bread crumbs salt and pepper in a flat dish.
- Place oysters on 6 paper towels and then pat dry with another 6 paper towels.
- Line a cookie tray with wax paper and make room in your freezer for the tray to sit level.
- Dip oysters in egg and then dredge in the bread crumb mixture.
- Set oysters on cookie tray and freeze.
- Move frozen oysters to a sealable container and keep in freezer.
- When you want a pan fried oyster, heat a frying pan with a tight fitting lid to medium heat and add 2 tbsp margarine. Take out as many as you want, place in the pan and let brown for 3 minute Flip the oysters, turn up the heat to high, pour in 2 tbsp water and cover with the lid. Fry for 4 minute Take off the lid (the heat from the steam will cook the oysters) Their should be a cloud of steam when you take off the lid. The oysters will now be soft. Cook for another 3 min on each side.
- Serve with tartar sauce and lemons.
Nutrition Facts : Calories 1018.6, Fat 30.4, SaturatedFat 6.7, Cholesterol 324.8, Sodium 8609, Carbohydrate 133.8, Fiber 9.4, Sugar 10.8, Protein 50.3
PAN FRIED OYSTERS
Pan fried oysters encased in a crunchy, golden brown mantle. Best enjoyed right away. Serve with lemon wedges and remoulade.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 20m
Number Of Ingredients 9
Steps:
- Heat the oil to 370-375 F.
- In the meantime beat eggs, beer, salt, pepper, garlic, onion powders and cayenne if using.
- Mix the flour and Panko bread crumbs in another bowl.
- Dip the oysters in the egg wash mixture and thoroughly roll them in the breading. Arrange them onto a pan sheet.
- Fry for about 1-2 minutes per side depending on the oysters size until they turn golden brown. Do not overcrowd the pan.
- Briefly drain on paper towels and serve while still hot. Garnish with lemon wedges.
Nutrition Facts : Calories 785 calories, Cholesterol 402 milligrams cholesterol, Fiber 2.1 grams fiber, Protein 49.7 grams protein, SaturatedFat 6.8 grams saturated fat, ServingSize 4 Servings, Sodium 789 grams sodium, Sugar 1.9 grams sugar
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.
DEEP FRIED OYSTERS
This is a very simple recipe for fried oysters. You can use the same recipe for shrimp and scallops too.
Provided by Christine
Categories Appetizers and Snacks Seafood
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat deep fryer to 375 degrees F (190 degrees C).
- Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
- Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve hot.
Nutrition Facts : Calories 576.8 calories, Carbohydrate 27.4 g, Cholesterol 99.6 mg, Fat 47.9 g, Fiber 1.4 g, Protein 10 g, SaturatedFat 6.7 g, Sodium 776 mg, Sugar 1.7 g
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