Breaded Oysters With Spinach Food

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OYSTERS WITH SPINACH AND LEMON SAUCE



Oysters With Spinach and Lemon Sauce image

Purchase oysters from a reputable seafood seller. The fresher the better, so ask when they were harvested and avoid oysters more than 3 days old. Look for oysters that are tightly closed and displayed on ice. At home, give them a good scrub and store them over ice in the refrigerator, either in a mesh bag or loosely wrapped in a kitchen towel. Do not place them directly on the ice - the fresh water will harm the. Adapted from Yankee Magazine.

Provided by Cucina Casalingo

Categories     < 30 Mins

Time 30m

Yield 12 oysters

Number Of Ingredients 5

12 oysters, scrubbed
4 tablespoons heavy cream
1 lemon, juice and zest of
1/2 cup stick unsalted butter, cut into eight pieces
1/2 cup wilted spinach, finely chopped

Steps:

  • Carefully shuck the oysters, reserving their liquor and bottom shell, and set aside.
  • In a small saucepan over medium heat, combine the heavy cream and lemon zest, then reduce until the cream has thickened, about 10 minutes.
  • Reduce heat and whisk in the butter, one piece at a time, until fully incorporated.
  • Whisk in the lemon juice, then season with salt and pepper.
  • Add oysters and their liquor to the sauce, then cook over a very low heat, until the edges begin to curl.
  • Using about 1 tablespoon spinach (depending on the size of the shell), make a "bed" in the oyster shell, lay one oyster in the bed, and spoon a small amount of sauce over the top.
  • Serve immediately.

Nutrition Facts : Calories 126.8, Fat 10.7, SaturatedFat 6.3, Cholesterol 52.2, Sodium 57, Carbohydrate 3, Sugar 0.1, Protein 5

CRISPY OVEN-FRIED OYSTERS



Crispy Oven-Fried Oysters image

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

3/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 large eggs
1 cup dry bread crumbs
2/3 cup grated Romano cheese
1/4 cup minced fresh parsley
1/2 teaspoon garlic salt
1 pint shucked oysters or 2 cans (8 ounces each) whole oysters, drained
2 tablespoons olive oil
JALAPENO MAYONNAISE:
1/4 cup mayonnaise
1/4 cup sour cream
2 medium jalapeno peppers, seeded and finely chopped
2 tablespoons whole milk
1 teaspoon lemon juice
1/4 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper

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



Breaded Oysters image

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

1 pint fresh shucked oyster
3 cups breadcrumbs
2 tablespoons salt
2 tablespoons pepper
2 eggs
4 tablespoons water
2 feet wax paper
2 tablespoons margarine
3 tablespoons tartar sauce
4 lemon slices

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

BAKED OYSTERS AND SPINACH



Baked Oysters and Spinach image

Make and share this Baked Oysters and Spinach recipe from Food.com.

Provided by Miss Annie

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs fresh spinach, rinsed well and left wet
1/4 cup butter
1 large onion, finely chopped
1 pinch of freshly grated nutmeg
salt & freshly ground black pepper
1 cup heavy cream
1 cup fine dry breadcrumb
1 quart shucked fresh oyster
2 tablespoons finely chopped fresh dill or 2 teaspoons dried dill

Steps:

  • Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender.
  • Drain the spinach, refresh under cold water, squeeze dry, and chop finely.
  • Preheat oven to 400 degrees F.
  • In a large skillet, heat half the butter, add the onion, and sauté over moderate heat for 5 minutes, stirring often.
  • Add the spinach, nutmeg, salt, pepper, and cream.
  • Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture.
  • Add the oysters and dill and stir well.
  • Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.

Nutrition Facts : Calories 435, Fat 27.2, SaturatedFat 15.1, Cholesterol 150.3, Sodium 452.1, Carbohydrate 28.2, Fiber 3.7, Sugar 2.7, Protein 21.1

PANKO FRIED OYSTERS FOR TWO



Panko Fried Oysters for Two image

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

8 ounces fresh select oysters
1 large eggs, slightly beaten or 2 egg whites
1 tablespoon club soda or 1 tablespoon skim milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper (optional)
1/4 teaspoon morton nature seasoning
3/4 cup panko breadcrumbs (Japanese)
1/2 teaspoon italian seasoning
1/4 cup low-fat mayonnaise
2 tablespoons prepared horseradish (we like it spicy)
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/8 teaspoon sugar
1/2-1 teaspoon hot sauce

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.

BAKED OYSTERS WITH BREAD CRUMBS AND GARLIC (OSTRICHE ALL' ITALIA



Baked Oysters With Bread Crumbs and Garlic (Ostriche All' Italia image

Make and share this Baked Oysters With Bread Crumbs and Garlic (Ostriche All' Italia recipe from Food.com.

Provided by CJAY8248

Categories     European

Time 22m

Yield 24 oysters, 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1 cup fresh white breadcrumbs (made from about 3 slices French or Italian bread)
1 teaspoon finely chopped garlic
2 tablespoons finely chopped fresh parsley, flat-leaf preferred
2 dozen fresh oysters, shucked
3 tablespoons freshly grated imported parmesan cheese
2 tablespoons butter, cut in tiny pieces

Steps:

  • Preheat the oven to 450*. Choose an ovenproof platter or a shallow baking dish that is just large enough to hold the oysters in one layer (about 8 x 10"). Butter the dish generously.
  • In a heavy 6-8" skillet, melt 2 Tblsp. of butter over moderate heat. When the foam subsides, add the fresh, white bread crumbs and the garlic, and toss them in the butter for 2-3 minutes, or until they are crisp and golden. Stir in the fresh parsley.
  • Spread about 2/3 cup of the bread-crumb mixture in the bottom of the buttered baking dish, and arrange the oysters over it in one layer.
  • Mix the rest of the bread-crumb mixture with the grated cheese and spread the combination on the oysters. Dot the top with the tiny bits of butter.
  • Bake the oysters in the top third of the oven for 12-15 minutes, or until the crumbs are golden and the juices in the dish are bubbling. Serve at once, either as a main course or as part of the antipasto.

Nutrition Facts : Calories 392.6, Fat 19.9, SaturatedFat 9.6, Cholesterol 183.8, Sodium 535.4, Carbohydrate 21.1, Fiber 0.3, Sugar 0.6, Protein 30.9

BREADED OYSTERS WITH SPINACH



Breaded Oysters With Spinach image

Provided by Pierre Franey

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 9

24 large oysters, like Malpeques, Belons or bluepoints
1 egg
1 1/2 cups fresh bread crumbs
Juice of one lemon
10 tablespoons butter
2 tablespoons olive oil
4 cups fresh spinach leaves (one pound), washed, drained and trimmed
Salt and freshly ground pepper
Pinch of paprika

Steps:

  • Cover the palm of your hand with a folded kitchen towel, and place an oyster in the center. With an oyster knife, scrape away any barnacles. Wipe the knife and thrust it into the hinge of the shell. Run the knife around the oyster and flip it open. Discard the top shell. Cut the muscle that holds the meat to the shell and transfer the meat and oyster brine to a saucepan. Repeat with remaining oysters.
  • Place the saucepan over medium heat, bring the juices to a simmer and poach the oysters 1 minute, flipping them once while cooking. Transfer the oysters to a plate, and reserve the juices.
  • In a small mixing bowl, beat the egg.
  • Dip the oysters in the egg. Then, dredge them in the bread crumbs, tapping to remove excess. Set aside.
  • Strain the reserved cooking juices through a fine sieve into a small saucepan, and cook over medium heat until reduced to about 1/2 cup. Using a wire whisk, beat in the lemon juice and 6 tablespoons butter, 1 tablespoon at a time. Set aside.
  • In a large nonstick pan over medium-high heat, heat the olive oil and add the spinach. Cook, stirring, until just wilted and season to taste with salt and pepper. Remove and keep warm.
  • In another nonstick pan large enough to hold the oysters in a single layer, melt the 4 remaining tablespoons butter over high heat. When the butter begins to bubble, add the oysters and cook on one side until slightly browned, about 1 1/2 minutes. Flip the oysters gently, and cook a minute or so, just until golden brown.
  • Divide the spinach over 4 warmed serving plates. Spoon the sauce around the spinach. Arrange 6 oysters on each plate over the sauce. Sprinkle the border of the plate with paprika for color.

Nutrition Facts : @context http, Calories 828, UnsaturatedFat 21 grams, Carbohydrate 54 grams, Fat 48 grams, Fiber 5 grams, Protein 46 grams, SaturatedFat 22 grams, Sodium 1391 milligrams, Sugar 3 grams, TransFat 1 gram

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