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
OYSTERS, CAVIAR AND BUBBLES
Provided by Giada De Laurentiis
Categories appetizer
Time 1h10m
Yield 12 oysters
Number Of Ingredients 7
Steps:
- Combine the lemon juice, shallots and peppercorns in a small bowl. Let sit in the fridge for about 1 hour to let the flavors marry.
- Just before serving, add the prosecco to the sauce and season with a pinch of salt. Spoon the desired amount of the mignonette sauce over the oysters and top each with a dollop of caviar. Serve immediately.
OYSTERS WRAPPED IN CAVIAR BUTTER, BREADED AND DEEP-FRIED
Provided by Joan Nathan
Categories appetizer
Time 1h40m
Yield Twelve oysters
Number Of Ingredients 6
Steps:
- Open the oysters and cut off and discard the gills. Place a sheet of plastic wrap over tiny muffin tins and place one oyster in each hole.
- Puree all but about two tablespoons of the caviar with the butter. With a pastry tube, spread one teaspoon of caviar butter on top of each oyster. Press down and rotate so that the butter side is down in the plastic wrap. Cover each with one-half teaspoon of caviar and then two more teaspoons of the caviar butter, applying it in circles to cover the caviar and the oyster. Pat the butter down to cover, then cover with another sheet of plastic. Leave the tins in the freezer for about a half hour until the butter is cold.
- Dip each oyster in egg, then roll it in the bread crumbs, making sure the crumbs completely cover the oyster. Dip it in the egg once more and roll again in the bread crumbs. Refrigerate the oysters for another half hour, then dip them in egg and bread crumbs one last time.
- In oil that is almost smoking, fry the oysters for 30 to 60 seconds or until they are brown. Remove them and drain, then place them in a 550-degree oven for about five minutes to melt the butter and warm the oysters. Serve immediately on a plate with a fork.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 267 milligrams, Sugar 1 gram, TransFat 0 grams
BUTTER-FRIED OYSTERS
There are easier ways to fry oysters, and faster ways, too, but if you're going to bother to make them at home, you might as well have the best way. I won't pretend it's not a little bit of a project. There are bread crumbs to make, from a day-old French loaf. It's easy if you have a blender or food processor - just remove the crust and pulse the cubes into fluffy crumbs. My recipe also calls for clarified butter. It can be made ahead, it keeps, and it really makes a difference.
Provided by David Tanis
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a small saucepan over low heat, then raise the heat a little and cook at a bare simmer for about 10 minutes. Allow to cool slightly, then pour through a fine-meshed strainer. (Save any milky juices, solids or foam left behind to add to rice or vegetables.) The clarified butter can be kept in a covered jar in the refrigerator for several weeks.
- Remove the crusts from the French loaf. Tear the bread into chunks and pulse in a food processor or blender to make about 4 cups of crumbs. The crumbs will keep in the refrigerator, loosely covered, for several days, or for longer in the freezer, tightly wrapped.
- Season the flour generously with salt and pepper. Dip the oysters in the flour and then in the beaten eggs. Spread a layer of bread crumbs on a baking sheet. Place the oysters on the sheet and sprinkle with more crumbs. Roll the oysters in the crumbs so that they are well coated, adding more if necessary.
- Heat a wide cast-iron skillet over a medium-high flame. Add clarified butter to a depth of 1/2 inch. Toss in a bread crumb - if it browns quickly the butter is hot enough. Carefully slip in breaded oysters in a single layer, frying in batches if needed to avoid crowding. Adjust the heat to keep the oysters gently bubbling in the butter. It should take about 2 minutes to get a golden, crisp coating. Turn the oysters and brown the other side, then drain on kitchen towels. Serve hot with red-pepper mayonnaise, lemon wedges and arugula or watercress, if you like.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 16 grams, Carbohydrate 58 grams, Fat 47 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 26 grams, Sodium 823 milligrams, Sugar 4 grams, TransFat 2 grams
PAN FRIED OYSTERS WITH AGED SHERRY SAUCE AND OSETRA CAVIAR
Steps:
- For the Oysters: Dredge oysters in cornmeal. Heat oil in a large skillet until almost smoking. Saute oysters on each side for 1 minute. Spoon 2 teaspoons of butter sauce into each reserved shell. Top with an oyster and a heaping teaspoon of caviar
- For the Aged Sherry Sauce: Place shallots and sherry vinegar in a small saucepan and reduce to 1 tablespoon over high heat. Whisk in the butter, piece by piece. Season with salt and pepper to taste.
PANKO FRIED OYSTERS FOR TWO
After eating the "World's Best" Fried Oysters at The Old Post Office Restaurant at Edisto, SC, I wanted to duplicate them. This comes mighty close! I believe the double breading and Panko bread crumbs are the secret to these light and crispy oysters. If served as appetizers, they will disappear faster than free money so double or triple the recipe! The Hot Sauce is a modified version of Secret's Recipe #50051 and the perfect complement to these Oysters.
Provided by BeachGirl
Categories < 60 Mins
Time 50m
Yield 12 oysters, 2 serving(s)
Number Of Ingredients 16
Steps:
- HOT SAUCE: Mix all ingredients together.
- To allow flavors to blend, refrigerate several hours.
- Hot Sauce will keep several days in the refrigerator.
- Be sure to cover it tightly.
- Line colander with two layers of paper towel.
- Rinse oysters, drain and put in colander, patting to dry.
- EGG DIP: In small bowl, add egg and milk; whisk to blend well.
- If using only egg whites, do not whisk enough to be dry/frothy.
- FLOUR COATING: Put all ingredients in small plastic bag and shake to mix well.
- PANKO COATING: in a small bowl, add ingredients and mix well.
- TO BREAD OYSTERS: Step 1: Dip 2 or 3 oysters in Egg Dip, letting any excess drain off.
- Step 2: Place them in Flour Coating, shaking to completely coat oysters.
- Remove from Flour Mixture.
- Step 3: Repeat step 1.
- Step 4: Place them in Panko Coating bowl.
- Roll them over and get them completely coated with bread crumbs.
- With tongs, gently remove them from breadcrumbs and place in a single layer on a baking tray lined with plastic wrap.
- Repeat Steps 1-4 until all oysters are breaded.
- Cover breaded oysters with plastic wrap and refrigerate at least 2 hours or more.
- This breading can be done up to 8 hours ahead.
- TO FRY OYSTERS: Heat frying oil in deep pan to 375 degrees Fahrenheit.
- With tongs, gently remove oysters from baking sheet and gently drop them into the hot oil.
- Fry the oysters in small (6-8 oysters each) batches to keep from lowering the temperature of the oil too much.
- Fry about 2 minutes or until golden brown on one side, turn and brown other side (about 1-2 minutes).
- Remove from oil and drain on layers of paper towels.
- NOTE: After cooking one batch of oysters, let the temperature of the oil return to about 375, before cooking the next batch.
- If the oil temperature is not hot enough before adding the oysters, they will taste greasy, rather than light.
- Serve immediately with Hot Sauce.
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.
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
FRIED OYSTERS WITH TARTAR SAUCE
Getting fried oysters from your summer seafood shack is fun, but making them yourself yields something crispy, light and, most significantly, tender. Shuck carefully, bread delicately and fry to golden perfection, then serve with this bright, lively tartar sauce, which gets its spark from cornichons, capers and lemon juice. Eat while hot - whether you're wearing flip flops or polished oxfords, that's up to you.
Provided by Gabrielle Hamilton
Categories appetizer
Time 45m
Yield 24 oysters and 1 pint sauce
Number Of Ingredients 15
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.
More about "oysters wrapped in caviar butter breaded and deep fried recipes"
CHINESE DEEP FRIED OYSTERS WITH DIPPING SAUCE - THE …
From thewoksoflife.com
5/5 (6)Total Time 45 minsCategory Fish & SeafoodCalories 145 per serving
- Drain the shucked oysters from the plastic container, and give them a gentle rinse with cold water. The oysters are very delicate, so be careful handling them. Place the oysters in a colander, and let the excess water drain for at least 10 minutes.
- Prepare the batter by mixing ¾ cup flour, the baking powder, white pepper, garlic powder, onion powder, and salt until well-combined.
- Heat the oil to 350 degrees F in a small (to save oil) but deep pot (to prevent splattering). Check the oil temperature with a candy or oil thermometer for accuracy.
- Right before you’re ready to fry the oysters, add the cold seltzer––it makes for a crispier oyster. Mix until your batter is smooth (a few small lumps here and there is fine). Then, mix in the sesame oil.
BEST EASY FRIED OYSTERS - HOW TO MAKE FRIED OYSTERS
From delish.com
5/5 (1)Total Time 35 mins
FRIED OYSTERS RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
FRIED OYSTERS RECIPE - SOUTHERN LIVING
From southernliving.com
DEEP FRY CANNED OYSTERS FOR A QUICK, NO-FRILLS SIDE DISH
From tastingtable.com
DEEP-FRIED OYSTERS – GARDEN & GUN
From gardenandgun.com
FRIED OYSTERS RECIPE | THE KITCHN
From thekitchn.com
19 OYSTER RECIPES THAT RIVAL EATING THEM RAW | BON APPéTIT
From bonappetit.com
CAVIAR RECIPES - NYT COOKING
From cooking.nytimes.com
JAPANESE FRIED OYSTERS (KAKI FRY) 牡蠣フライ • JUST …
From justonecookbook.com
HOW TO MAKE DEEP FRIED OYSTERS - HONEST COOKING
From honestcooking.com
BEST EASY SOUTHERN CRISPY FRIED OYSTERS RECIPE
From gritsandpinecones.com
FRIED OYSTERS - THE SEASONED MOM
From theseasonedmom.com
HOW TO MAKE THE BEST DEEP FRIED OYSTERS - BRIT + CO
From brit.co
DEEP-FRIED CRUMBED OYSTERS (KAKI FRY) - RECIPETIN …
From japan.recipetineats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love