Deep Fried Oysters Batter A Food

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.

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.

FRIED OYSTERS

Steps:

• Combine all batter ingredients in a bowl and reserve.
• Heat wok over high heat for 1 minute. Pour in peanut oil, heat to 375°F. Dip each oyster into the batter until well coated. When a wisp of white smoke appears, lower oysters into oil. Deep-fry 5 at a time until light brown, about 3 minutes. Remove oysters, place in strainer, drain over a bowl.
• Deep-fry last batch to a golden brown, about 4 minutes. Place cooked oysters back in oil for 2 minutes more so they become golden brown. During frying, always control heat. You may need to lower if oysters brown too much, or raise if they cook too slowly.

SOUTHERN FRIED OYSTERS

Steps:

• In a mixing bowl, add the first 3 ingredients; stir to combine.
• In another bowl, combine the egg and milk; whisk to combine.
• Dip oysters in egg mixture, then dredge in flour mixture.
• Add oil to 2-3 inch depth in a cast-iron dutch oven; heat to 375 degrees.
• Fry oysters in oil until golden, turning once.
• Drain on paper towels and serve immediately.

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

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.

PAN FRIED OYSTERS

Steps:

• Mix dry ingredients.
• Dredge oysters in this and let sit on paper 5 minutes.
• Heat oil and butter until sizzling hot.
• Add oysters.
• Brown lightly 30-40 seconds on each side.
• Serve immediately with lemon juice or tartar sauce.