The Louisville Natives Rolled Oysters Recipes

GRILLED OYSTERS WITH LEMON GARLIC BUTTER

Steps:

• In a bowl combine all ingredients except the oysters and mix thoroughly to combine. Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm.
• Preheat a grill to high.
• Place the washed oyster shells on a baking sheet and top each shell with 1 oyster. Remove the butter from the freezer and unwrap. Slice the butter into 24 rounds and place 1 round on top of each oyster. Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 minutes.
• Serve immediately.

LOUISVILLE ROLLED OYSTERS

Steps:

• Sift flour, baking powder and salt in a medium mixing bowl. Beat together egg and milk; add to flour mixture and mix well. Batter should be stiff, but if it is too stiff to coat the oysters, add additional milk. Beat until smooth. Put oysters in batter and stir to coat oysters well. Scoop up three oysters at a time and form them by hand into a croquette. Quickly roll croquette in cornmeal, covering it completely. Repeat with remaining oysters. After all croquettes have been formed, dip each again in batter and dust again with cornmeal. At this point, oysters can be refrigerated until time to fry them. Heat lard to 375°F in a deep fryer. Put 3 rolled oysters at a time in basket and lower into hot fat. The rolled oysters should cook on all sides; it may be necessary to turn them with a pancake turner. Cook through, about 3 to 4 minutes total cooking time. Drain on paper towels.

THE LOUISVILLE NATIVES ROLLED OYSTERS

Steps:

• Sift flour, baking powder and salt in a medium mixing bowl.
• Beat together egg and milk; add to flour mixture and mix well.
• Batter should be stiff, but if it is too stiff to coat the oysters, add additional milk.
• Beat until smooth.
• Put oysters in batter and stir to coat oysters well.
• Scoop up three oysters at a time and form them by hand into a croquette.
• Quickly roll croquette in cornmeal, covering it completely.
• Repeat with remaining oysters.
• After all croquettes have been formed, dip each again in batter and dust again with cornmeal.
• At this point, oysters can be refrigerated until time to fry them.
• Heat lard to 375°F in a deep fryer.
• Put 3 rolled oysters at a time in basket and lower into hot fat.
• The rolled oysters should cook on all sides; it may be necessary to turn them with a pancake turner.
• Cook through, about 3 to 4 minutes total cooking time.
• Drain on paper towels.

DEVILED OYSTERS

Steps:

• Crumble bread in mixing bowl.
• Add oysters, oyster juice, and eggs; mix well.
• Add grated lemon rind; beat well.
• Saute onions, celery, and bell pepper in butter until transparent.
• Add oyster mixture, Worcestershire, hot sauce, salt, and black pepper.
• Cook stirring constantly, until oysters curl.
• Place mixture in individual ramekins or casserole dish.
• Sprinkle cracker crumbs on top; dot with butter.
• Bake in 350 degrees about 30-40 minutes until bubbly and slightly browned.

DEVILED OYSTERS

Steps:

• Toss together all ingredients, mixing well.
• Pour into 1 1/2-2 quart casserole sprayed with non-stick spray or divide among 6 individual ramekins.
• Bake at 375F until set and lightly browned.

ROLLED OYSTERS

Steps:

• Cook the oatmeal in the 5 cups of water.
• Add the corn syrup to the oatmeal and remove from heat.
• Set the oatmeal mixture aside to cool and then add the evaporated milk and the reserved liquid from oysters.
• Add the baking powder and flour, beat thoroughly, and then add the egg yolks into the oatmeal mixture.
• Beat the egg whites until stiff and then fold the egg whites into the oat mixture.
• Add a little more self-rising flour if the oat batter is too watery (it should have the consistency of wet mud).
• Roll each oyster in cracker crumbs, dip it into the oat batter and then roll in the cracker crumbs a second time.
• (At this point, the oysters can be placed on wax paper and stored in the freezer until you are ready to fry them, or fried immediately.) To prepare, deep fry until they turn a dark brown color.
• They may also be pan fried.