UN-FRIED, OYSTERS!
My husband said,"This brings me back so many wonderful memories,of my childhood. My aunt Liddy would always take me and my brothers to the S&W Cafeteria ,he always had their fried oysters.
Provided by tiege rd
Categories Seafood
Time 25m
Number Of Ingredients 10
Steps:
- 1. Drain and rinse the oysters,pat dry.
- 2. In a shallow bowl blend Zatarain's , salt, and pepper.
- 3. In another bowl whisk eggs.
- 4. In a bowl mix panko, parsley, chili,garlic,onion powder,and parm.
- 5. Dredge oysters in Zatarain's,dip in eggs, then in panko mixture. Place on foil lined pan, sprayed with Pam,drizzle with olive oil.
- 6. Place in a preheated oven @ 400, bake 15 min. or until lightly brown. Serve with, cocktail sauce, or homemade tartar sauce. My husband prefers tartar sauce,recipe follows.
- 7. Tartar Sauce: 11/2 T mayo 1/2 t sweet relish 1/16t chili powder 1/8t garlic powder 1/8t onion powder 2 dashes Worcestershire sauce pinch parsley pinch white pepper salt
EASY, DELICIOUS FRIED OYSTERS
I love fried oysters and this recipe makes it very simple.
Provided by sherry monfils
Categories Seafood Appetizers
Time 25m
Number Of Ingredients 7
Steps:
- 1. Heat about 1/4" oil in deep skillet over high heat, until bubbly.
- 2. In bowl, combine flour, salt & pepper. Place bread crumbs in another bowl. Dredge oysters in flour mix, then dip into eggs. Roll in breadcrumbs.
- 3. Place about 5 oysters at a time into oil, fry for about 2 min, turning once. Drain on paper towels.
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
FRIED OYSTERS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat oil in a deep fryer to 350 degrees F.
- Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.
- Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce.
- Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving.
PAN FRIED OYSTERS
I love oysters, raw, cooked, smoked or any way I can get them. Pan fried is easy, fast and really good. I can eat this by myself easily. Maybe I should double or triple this??
Provided by Tebo3759
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients.
- Dredge oysters in this and let sit on paper 5 minutes.
- Heat oil and butter until sizzling hot.
- Add oysters.
- Brown lightly 30-40 seconds on each side.
- Serve immediately with lemon juice or tartar sauce.
Nutrition Facts : Calories 638, Fat 31.6, SaturatedFat 5.1, Cholesterol 113.3, Sodium 388.3, Carbohydrate 60.5, Fiber 3.4, Sugar 0.4, Protein 27.7
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