OYSTER FRITTERS
I like pan-fried oysters, but those are rolled in cornmeal, not typical appetizer fare. These little fritters can be served as both appys and entrees. I am not sure of the serving size because that all depends on how big or little you make them. So, I'm just stating that the yield is one batch.
Provided by Redneck Epicurean
Categories Healthy
Time 45m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Preheat the oil.
- Stir together the eggs, milk, flour and seasonings to make the batter and stir in the oysters.
- If using for an appetizer, drop by teaspoonfuls into the hot grease and fry until golden.
- If using for an entree, drop by heaping tablespoonfuls.
- Drain on paper towels & serve with cocktail sauce.
Nutrition Facts : Calories 1463.9, Fat 29.1, SaturatedFat 10.8, Cholesterol 627.4, Sodium 3950.4, Carbohydrate 214.5, Fiber 6.8, Sugar 1.3, Protein 77.5
CHIPOTLE MAYONNAISE
This came from Bobby Flay with his Sliders with Chipotle Mayonnaise. Wish me luck! I'm making these for a Super Bowl party!
Provided by musicalfoodie
Categories Southwestern U.S.
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Add all ingredients to a food processor and puree. Season with salt and pepper to taste.
Nutrition Facts : Calories 153.7, Fat 13.1, SaturatedFat 1.9, Cholesterol 10.2, Sodium 278.6, Carbohydrate 9.7, Sugar 2.6, Protein 0.4
FRIED OYSTERS W/CHIPOTLE-LIME DIPPING SAUCE
I have to admit, I won't eat a raw oyster, not even if you paid me lots of money. Fried on the other hand, I just can't get enough. This is the way we like ours fried, hope you enjoy! Only difference in our house is the dipping sauce. He likes his with a cocktail sauce and I like mine with the Chipotle Lime Dipping...
Provided by Diane Atherton
Categories Seafood
Time 20m
Number Of Ingredients 24
Steps:
- 1. OYSTERS: In a heavy pot, over medium heat, add 3 to 4 inches of vegetable oil and heat to 350 degrees F. NOTE: I use an electric deep fryer.
- 2. In a shallow bowl, combine the flour and cornmeal with the all purpose seasoning, paprika, salt, and pepper.
- 3. Drain oysters well. In a medium bowl, pour the buttermilk over the oysters. Lift the oysters out of the buttermilk, letting any excess drip off, and dredge them in the seasoned flour mixture.
- 4. Fry them in batches, turning them often, until golden, about 1 to 1 1/2 minutes. Transfer to a paper towel lined plate to drain.
- 5. CHIPOTLE LIME DIPPING SAUCE: In a small bowl, mix together chipotle, adobo sauce, mayonnaise, cilantro lime juice, and cumin. Taste and add salt, and adjust seasonings. Refrigerate until ready to serve.
- 6. COCKTAIL SAUCE: Mix all ingredients together.
CORNMEAL-CRUSTED OYSTERS WITH SWEET PICKLE MAYONNAISE
Categories Appetizer Bake Low Fat Cornmeal Shrimp Spring Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8 as an appetizer or 4 as a main course
Number Of Ingredients 11
Steps:
- Mix mayonnaise, sweet pickles, vinegar and garlic in small bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 450°F. Drain oysters on double layer of paper towels Brush large nonstick baking sheet with oil. Heat in oven until very hot, about 10 minutes.
- Meanwhile, mix cornmeal, salt, cayenne and pepper in pie dish. Pour buttermilk into medium bowl. Lightly coat oysters with cornmeal; shake off excess. Dip into buttermilk, then coat again with cornmeal; place on platter.
- Place oysters on hot baking sheet, spacing apart. Bake until oysters are golden brown on bottoms, abut 8 minutes. Turn oysters over and bake until brown on bottoms, abut 8 minutes longer. Serve with pickle mayonnaise for dipping.
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