Oven Fried Oysters Recipes

FRIED OYSTERS

Steps:

• For the Tartar Sauce: Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to use.
• Heat oil in a deep fryer to 350°F, in a deep cast iron skillet, or in a Dutch oven over medium heat to a depth of about 2-3 inches, until it reaches 350°F. If you don't have a deep-fry thermometer, sprinkle a few drops of water on the hot oil. If it sizzles, the oil is hot enough.
• Drain the oysters in a colander and pat dry with paper towels. Use a toothpick to poke a small hole in the large round part of each oyster.
• Put the buttermilk in a shallow dish. In a separate shallow dish, combine the cornmeal, flour, salt, Old Bay seasoning and pepper.
• Add the oysters to the buttermilk and soak for a few minutes. Remove the oysters from the buttermilk, gently shake off excess liquid, and dredge in cornmeal mixture to coat on all sides. Shake off excess breading and transfer to a wire rack.
• Working in batches so that you don't overcrowd the pan, fry oysters until golden and crispy, about 2-3 minutes. Drain on paper towels, season with additional salt and pepper (if necessary) while they're still warm, and serve hot with tartar sauce or other dipping sauce.

CRISPY OVEN-FRIED OYSTERS

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.

OVEN-FRIED OYSTERS

Steps:

• Preheat oven to 425 degrees. Drain oysters and pat dry. Melt margarine in a baking pan large enough to hold the oysters in one layer.
• Combine dry ingredients on a plate or waxed paper. Dip oysters into eggs then roll in dry ingredients. Arrange in margarine in the baking pan, turning to coat well. Oven-fry for 15 minutes or until cooked through.

FRIED OYSTERS WITH TARTAR SAUCE

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.

CRISPY OVEN-FRIED OYSTERS

Steps:

• In a shallow bowl, combine the flour, salt and pepper.
• In another shallow bowl, whisk eggs.
• In a third bowl, combine the bread crumbs, Romano cheese, parsley and garlic salt.
• Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture.
• Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil.
• Bake at 400° for 15 minutes or until golden brown.
• Meanwhile, in a small bowl, whisk the jalapeno mayonnaise ingredients.
• Serve with oysters.
• Yield: about 2-1/2 dozen (about 2/3 cup jalapeno mayonnaise).

OVEN-ROASTED OYSTERS

Steps:

• Heat oven to 475 degrees. Working in batches, arrange oysters in a single layer in a 12-by-16-inch roasting pan fitted with a flat rack. Pour 1/3. inch of hot tap water into pan, and bake for 7 minutes, or until oyster shells have begun to open.
• Using gloves or tongs, transfer oysters to a table covered in newspaper for guests to shuck, garnish and eat while next batch cooks. Add water to pan as necessary, and repeat roasting until all oysters have been served, about 45 minutes. Serve with lemon wedges hot sauce, and sour orange mignonette.

OVEN-FRIED OYSTERS RECIPE - (3.9/5)

Steps:

• 1.For horseradish sauce, combine mayonnaise, yogurt, chives, horseradish and lemon juice in a small bowl and mix well. Chill, covered, for 1 hour or longer. 2.For oysters, preheat oven to 425°F. Drain oysters and pat dry with paper towels. 3.Brush bottom and sides of 15 x 10-inch baking dish with vegetable oil. Add 1/3 cup melted butter, tilting baking dish to coat bottom evenly. 4.Combine biscuit mix, cornmeal, garlic powder, paprika and black pepper in a shallow dish and mix well. Whisk eggs in a medium bowl until blended. Dip oysters in eggs and coat with cornmeal mixture. Arrange in a single layer in prepared baking dish. Drizzle with remaining butter. 5.Bake until cooked through and golden, about 15 minutes. Serve oysters with the horseradish sauce.