Deep Fried Oysters Food

DEEP-FRIED OYSTERS II

Steps:

• RInse oysters and soak in fresh water. Heat deep-fryer to 375 degrees F (190 degrees C).
• Combine cornmeal, garlic powder, Cajun seasoning, black pepper and seasoned salt in a large plastic bag. Place oysters in bag and shake until well coated.
• Cook oysters 3 or 4 at a time in hot oil. Oysters will float and be golden brown when done. Drain briefly and serve warm.

FRIED OYSTERS

Steps:

• In a bowl, combine the buttermilk with 1 tablespoon of the Essence. Add the oysters and marinate for 20 minutes.
• Combine the masa harina and flour with the remaining Essence in a shallow dish.
• In a deep-fryer or a medium, heavy pot with high sides, heat the oil to 360 degrees F.
• Dredge the oysters in the flour mixture and shake the pieces in a strainer to remove any excess. Carefully add to the hot oil in batches, and cook, turning occasionally, until golden on all sides, 2 to 3 minutes. Remove the oysters with a slotted spoon, drain on paper towels, and serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

PANKO FRIED OYSTERS FOR TWO

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.

CALABASH FRIED OYSTERS RECIPE

Steps:

• Rinse fresh oysters in the shell under cold running water.
• Remove oysters from the shell and place in a small container.
• Add enough evaporated milk to cover the oysters. Stir to coat.
• Place flour in a small mixing bowl.
• Add corn meal.
• Add salt. Stir to combine.
• Place oysters in flour and toss well to fully coat.
• Place medium saucepot over Medium heat on stove top.
• Fill pot just under half full with cooking oil. Heat oil to 350F degrees.
• Gently shake any excess flour from the oysters.
• Place a few oysters into the hot oil.
• Stir the oysters when they float to the top. Fry until light golden brown.
• Oysters are done when lightly golden colored. Usually takes just a minute or two.
• Remove oysters when done. Place on wire rack to drain prior to serving.
• Serve while hot.
• Enjoy!

BEST SOUTHERN CRISPY FRIED OYSTERS

Steps:

• While the oil heats, pour the oysters into a colander or strainer and let them drain. Then, rinse with fresh water to wash off any debris or shell fragments.
• Pour the buttermilk into a medium-sized bowl and dunk the drained oysters.
• Place the cornmeal, flour, creole seasoning, and salt in a shallow bowl or pie plate and whisk to combine.
• Remove the oysters from the buttermilk one at a time and dredge them in the cornmeal mixture. Toss gently and make sure they are well coated, then shake any excess breading off.
• Place the coated oysters on a metal cooling rack until all of them have been coated. Letting them sit for a few minutes helps to fuse the breading and buttermilk and keeps the breading from falling off when they are fried.
• Place a large stockpot, Dutch oven, or cast iron skillet with high sides over medium-high heat and add one to two inches of oil.
• Use a candy or deep-fry thermometer to test the oil temperature, and when it reaches 370 °F, carefully add the oysters, one at a time to fry. Depending on the size of your pan, it works best to fry in batches and only cook six to eight at a time. You do not want to crowd them. (Maintain a consistent heat of 370 °F by increasing or decreasing the heat under the pan.)
• Let the oysters fry for about two to three minutes, stirring occasionally or until the breading is light golden brown and the meat is opaque with the edges slightly curled. Use a wire kitchen spider or slotted spoon to remove them from the oil. Place on a paper towel or wire cooling rack to drain.
• Repeat until all of the oysters are fried and serve immediately. Optional, garnish with fresh lemon or lime slices and serve with your choice of sauce and sides.

DEEP FRIED OYSTERS

Steps:

• 1. Heat oil in a saucepan over medium high heat until a thermometer registers 350 to 375 degrees.
• 2. Mix together the cracker meal and flour and spices. Place cracker meal mixture in a shallow pan or food storage bag.
• 3. Shake oysters from oyster juices. Add enough oysters to cracker meal to fit into the first batch of hot oil
• 4. Fry until oysters float to the top, about 3 minutes, turning once with tongs.
• 5. Drain on paper towels. Repeat with remaining oysters. Serve with lemon wedges.
• 6. Note: to make cracker meal crush saltine crackers or oyster crackers in a food storage bag. Roll with a rolling pin to achieve very fine crumbs.

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.

FRIED OYSTERS

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.

EASY, DELICIOUS FRIED OYSTERS

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.

CRUNCHY DEEP FRIED OYSTERS WITH COCKTAIL SAUCE

Steps:

• TO PREPARE THE OYSTERS:1. Line colander with two layers of paper towels. Rinse oyster, drain and put in the colander patting to dry. 2. EGG DIP: In a small bowl, add egg and club soda.3. FLOUR COATING: Put all ingredients in a small plastic bag and shake to mix well. 4. PANKO COATING: In a small bowl, add ingredients and mix well.
• TO BREAD OYSTERS:1. Dip 2 to 3 oysters in egg wash, letting any excess drain off. 2. Place the oysters in flour coating, shaking to completely coat oysters. Remove from flour mixture.3. Dip the oysters again in the egg wash and let excess drain off.4. Place the egged oysters in the panko coating bowl. Roll them over making sure they are completely coated with the panko crumbs. With tongs, gently remove them from the breadcrumbs and place them in a single layer on a wire rack over a baking tray.5. Repeat steps 1-4 until all the oysters are breaded. Lightly cover the breaded oysters with plastic wrap and refrigerate at least 2 hours or more. The breading can be done up to 8 hours ahead. While oysters are in the fridge make the classic cocktail sauce.
• TO FRY OYSTERS:1. Heat frying oil in fryer or a deep pan to 375 F. Using tongs, gently remove oysters from wire rach and gently slip them into the hot oil. Fry the oysters in small batches (6) to keep from lowering the temperature of the oil.2. Fry about 2 minutes or until golden brown on one side, turn and brown the other side (about 1-2 minutes). 3. Remove from oil and drain on paper towels. Be sure the oil is heated to 375 f. beroe continuing with additional batches.4. Serve immediately with cocktail sauce.
• CLASSIC COCKTAIL SAUCE:1. Combine all of the sauce ingredients together. 2. Taste and season with more pepper if you like. Cover the bowl with plastic wrap and chill until ready to serve.

DEEP FRIED OYSTERS

Steps:

• Rinse oysters, and cut any that are too large in half.
• Mix well the flour, egg, salt and pepper.
• Should be like pancake batter.
• Add more milk if necessary.
• Heat oil to very hot, (375) in a large skillet.
• Dip oysters in batter, let drain a few seconds.
• Carefully drop oysters in hot oil.
• Fry for about 4 minutes, until golden brown.

DEEP FRIED OYSTERS

Steps:

• Heat deep fryer to 375 degrees F (190 degrees C).
• Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
• Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve hot.

DEEP-FRIED OYSTERS 酥炸生蠔

Steps:

• Make batter by combining 150 g cake flour, 50 g corn starch, ½ tsp baking powder, ⅛ tsp ground black pepper, ⅛ tsp white pepper powder, 1 tsp salt and ¼ tsp turmeric powder. Turmeric is optional, but it gives a really nice golden colour to the oysters
• Add icy cold water a little at a time and gently mix together using a slow motion so that the glutens don't form bonds. Mix until the batter is smooth and thick but not doughy. Cover with plastic wrap and put in the fridge for 30 minutes Depending on the flour, the amount of water may vary. So add a bit at a time until it is thick but runny enough to be poured. I added 275 ml of icy cold water to mine
• Rinse oysters with water. Place oysters in a bowl, add 2 tbsp corn starch, mix gently and let it sit for 5 minutes
• Rinse each oyster gently and try to remove any impurities with your fingers.
• Use a spoon to gently scratch off black rims on the oyster
• Put into colander to dry
• After the batter has chilled in the fridge for 30 minutes, add 1 ½ tbsp of oil into the batter and mix gently until well mixed
• Dry the oysters with paper towels
• Heat 1 L of oil in a wok, pot or deep fryer until the oil is approx. 160˚C or 325˚F (if using wooden chopsticks to test oil, it's when little bubbles form around the chopstick)
• Coat each oyster with a light coat of corn starch so that the batter will better adhere to the oyster
• Dip the oyster into the batter, completely covering it and then place it into the oil. Do not overcrowd the pot as the batter may stick to each other Oysters should be at room temperature when ready to fry
• Fry each oyster for approx. 3 minutes until the batter turns a light golden colour
• Remove the oysters from the oil and place on cooling rack Oysters are not ready to eat, they need to be fried one more time
• Increase the heat and heat the oil to 200˚C or 400˚F. Put the oysters back into the oil and fry for approx. 1 minute until they become golden in colour
• Serve on their own, with oyster sauce, Worcestershire sauce, salt or sweet chili sauce