Cornmeal Fried Oysters With Chipotle Mayonnaise Food

FRIED OYSTERS W/CHIPOTLE-LIME DIPPING SAUCE

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.

FRIED OYSTERS WITH CORNMEAL BATTER

Steps:

• Gather the ingredients.
• Pat the drained oysters dry with paper towels or a clean kitchen towel.
• In a medium-sized bowl, beat the eggs.
• Add the oysters to the egg bowl and set aside for 10 minutes.
• In a medium bowl, combine the cornmeal, sugar, pepper, salt, and flour.
• Lift each oyster out of the egg mixture and allow the excess moisture to drip off before rolling them in the cornmeal mixture to evenly coat. Repeat the process with all oysters.
• Pour about 3 inches of vegetable oil in a heavy, deep saucepan. Place the pan over medium-high heat and bring it to a temperature of 370 F.
• Carefully add the oysters to the hot oil. Do not overcrowd the pan.
• Fry each batch of 6 to 8 oysters for about 2 to 4 minutes, or until they are golden brown.
• Use a metal slotted spoon to remove the oysters to paper towels to drain. Reserve.
• Gather the ingredients.
• In a bowl, combine the mayonnaise with the dill relish, capers, Dijon mustard, lemon juice, and black pepper. Mix well.
• If using, add the green onion to the sauce and stir it into the mixture, or reserve the onion to garnish the finished oysters. Stir to blend thoroughly.
• Serve the sauce alongside the fried oysters and enjoy.

CORNMEAL-FRIED OYSTERS WITH MUSTARD SAUCE

Steps:

• The oysters may be shucked at home or by the fish dealer, reserving the liquor. If there is less than a cup of liquor, add enough clam broth to make a cup.
• Combine the shallots, vinegar, garlic, oyster liquor and wine in a saucepan. Bring to the boil and cook 45 minutes or more, until the liquid is reduced to about a third of a cup. Add the cream. Bring to the simmer and cook about 20 minutes, until reduced to one cup.
• Stir in the mustard and bring to the simmer. Add the butter in small pieces, stirring rapidly with a wire whisk. Line a bowl with a sieve, preferably of the sort known in French kitchens as a chinois. Strain the sauce, pressing with the back of a spoon to extract as much flavor as possible from the solids. There should be about one cup of strained sauce. Set the saucepan in a bowl of simmering water to keep it hot.
• Blend the cornmeal, salt, pepper, paprika and chili powder in a shallow dish. Dredge each oyster in the mixture and shake off the excess.
• Heat the oil in a skillet and add the oysters without crowding. Cook, turning the oysters, one to two minutes depending on the size of the oysters. Do not overcook. As they are cooked, transfer the oysters to paper towels to drain.
• Divide the spinach with pancetta among four plates. Spoon the sauce to one side of the spinach and arrange four cooked oysters on the sauce.

CORNMEAL-FRIED OYSTERS WITH CHIPOTLE MAYONNAISE

Steps:

• Fried Oysters:.
• Combine cornmeal, flour, paprika, thyme, salt and pepper in a dish. Toss oysters in cornmeal mixture.
• Heat enough oil to film base of skillet on high heat. When oil is very hot, add oysters, but do not crowd pan. Sauté for about 1 to 2 minutes or until coating is browned. Remove immediately to serving dish. Add more oil as needed to fry remainder. Serve with Chipotle Mayonnaise (recipe follows).
• Chipotle Mayonnaise:.
• Combine mayonnaise, chipotle peppers and adobe sauce. Season with salt and stir in coriander.

OYSTER PO' BOYS

Steps:

• Make chipotle mayonnaise:
• Whisk together mayonnaise, chipotle, and lemon juice and chill mixture, its surface covered with plastic wrap.
• Fry oysters:
• Heat oil in a deep heavy pot (preferably a cast-iron Dutch oven) over high heat until it registers 375°F on deep-fat thermometer, about 12 minutes.
• While oil is heating, whisk together egg, milk, and 1 teaspoon salt in a bowl. Shake cornmeal, remaining 1 1/2 teaspoons salt, and pepper in a plastic or paper bag until combined well. Working in batches, add oysters to egg mixture, then lift out, letting excess drip off, and transfer to cornmeal in bag, shaking to coat well.
• Carefully transfer to oil, knocking off excess coating, and fry, turning occasionally, until golden and just cooked through, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain. Coat and fry remaining oysters in same manner, returning oil to 375°F for each batch.
• Assemble sandwich:
• Halve loaf crosswise and horizontally, cutting all the way through, and spread one cut side of each piece with mayonnaise. Sandwich oysters and lettuce between bread, pressing gently.

CORNMEAL-CRUSTED OYSTERS WITH SWEET PICKLE MAYONNAISE

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.

PAN-FRIED OYSTERS WITH CORNMEAL AND PARMESAN

Steps:

• In a medium bowl, combine cornmeal and cheese. Set aside. In a small bowl, lightly beat egg, milk, and cayenne pepper together.
• In a large frying pan on medium, heat butter and oil until bubbling.
• One oyster at a time, coat with the egg mixture, then dredge in cornmeal mixture. Fry for 30 - 40 seconds per side.
• Place cooked oysters on paper towels to drain, then arrange on serving platter. Garnish with parsley or basil and lemon wedges and serve with your favorite flavored mayonnaise such as garlic, chive, or sun-dried tomato.