Cornmeal Fried Oysters With Chipotle Mayonnaise Food

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OYSTER FRITTERS



Oyster Fritters image

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

1 1/2 cups oysters, coarsely chopped
2 eggs
1 cup milk
2 cups self-rising flour
1 teaspoon Old Bay Seasoning (more or less to taste)
1 dash salt
oil, for deep frying

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



Chipotle Mayonnaise image

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

1 cup mayonnaise
2 chipotle chiles in adobo
1 tablespoon adobo sauce
1/2 lime, juice of
salt & freshly ground black pepper

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



Fried Oysters w/Chipotle-Lime Dipping Sauce image

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

OYSTERS
3/4 c all purpose flour
1/2 c self rising cornmeal
1/2 tsp all purpose seasoning (i use everglades)
1/2 tsp paprika
salt and pepper to taste
3/4 c buttermilk
1 pt oysters, drained
cooking oil for frying
CHIPOTLE LIME DIPPING SAUCE
1/2 to 1 canned chipotle in adobo, finely chopped (depending on how hot you like it)
1/2 tsp adobo sauce from the chipotle can
1/2 c mayonnaise
1/2 tsp cilantro, dried
1 tsp lime juice
1 tsp ground cumin
salt to taste
COCKTAIL SAUCE
1/2 c ketchup
1/2 c chili sauce
2 Tbsp horseradish sauce, prepared
1 Tbsp fresh lemo juice
louisiana hot sauce to taste, couple dashes
salt to taste

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



Cornmeal-Crusted Oysters with Sweet Pickle Mayonnaise image

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

2/3 cup nonfat mayonnaise
3 tablespoons finely chopped sweet pickles
2 teaspoons cider vinegar
1 garlic clove, pressed
24 fresh oysters, shucked, or about four 8-ounce jars medium oysters
1 tablespoon vegetable oil
1 1/2 cups yellow cornmeal
3/4 teaspoon salt
3/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1 cup low-fat buttermilk

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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