Deep Fried Oysters With Chilli Dressing Food

FRIED OYSTERS

Steps:

• For the Tartar Sauce: Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to use.
• Heat oil in a deep fryer to 350°F, in a deep cast iron skillet, or in a Dutch oven over medium heat to a depth of about 2-3 inches, until it reaches 350°F. If you don't have a deep-fry thermometer, sprinkle a few drops of water on the hot oil. If it sizzles, the oil is hot enough.
• Drain the oysters in a colander and pat dry with paper towels. Use a toothpick to poke a small hole in the large round part of each oyster.
• Put the buttermilk in a shallow dish. In a separate shallow dish, combine the cornmeal, flour, salt, Old Bay seasoning and pepper.
• Add the oysters to the buttermilk and soak for a few minutes. Remove the oysters from the buttermilk, gently shake off excess liquid, and dredge in cornmeal mixture to coat on all sides. Shake off excess breading and transfer to a wire rack.
• Working in batches so that you don't overcrowd the pan, fry oysters until golden and crispy, about 2-3 minutes. Drain on paper towels, season with additional salt and pepper (if necessary) while they're still warm, and serve hot with tartar sauce or other dipping sauce.

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 OYSTER PO' BOY SANDWICHES WITH SPICY REMOULADE SAUCE

Steps:

• Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
• In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
• Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
• To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.
• Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

OYSTERS WITH CHILLI DRESSING

Steps:

• Cut shallots (spring onions) into 5 cm lengths then shred legthwise very finely.
• Put the sweet chilli sauce, lime juice and olive oil in a bowl and mix until well combined. Add finely chopped coriander.
• Arrange the oysters on a platter on a bed of crushed ice. Place a couple of shreds of shallot (spring onion) on each oyster and serve immediately, either with a little of the dressing spooned over each oyster or, if you prefer, with the dressing served separately.

DEEP-FRIED OYSTERS WITH ROCKET AND TOMATO DRESSING

Steps:

• Open the oysters and clean the shells or ask your fishmonger to do this for you. To make the batter, whisk the flour with the cold water and fold in the stiffly whisked egg white and 1 tablespoon of olive oil. To make the dressing, whiz the tomatoes in a blender with the horseradish, garlic and vinegar. Add the hot pepper sauce and season with salt and pepper. Tweak the amounts of hot pepper sauce and vinegar to tast e¿ you want it to be hot and tangy. Pass the mixture through a fine sieve to remove any chunky bits. This will give you a nice smooth dressing. Check the seasoning.
• Heat the vegetable oil in a deep-fat fryer to 350 degrees F (180 degrees C) and fry the arugula in small batches for about 25 seconds until nice and crisp. Remove and place on some kitchen paper. Drop each oyster into the batter, then remove with a spoon and fry for around 2 minutes until crisp and golden. Serve each oyster in its shell on a little fried rocket, drizzled with the tangy tomato dressing.
• Try this: Place the shells on some cracked ice or a bed of coarse sea salt.

STIR FRIED OYSTERS WITH GARLIC

Steps:

• Boil 4 cups water in pot and add oysters for 10-15 seconds .
• Remove with slotten spoon to paper towels to drain.
• Blend cornstarch with 4 Tbs water and add oyster and soy sauce.
• Heat oil in wok, add wine, oysters, green onion& ginger.
• Stir fry 15 seconds.
• Add cornstarch mixture and stir fry 1 minute.
• Enjoy.

OYSTERS WITH CHILLI & GINGER DRESSING

Steps:

• Shuck your oysters if not already prepared. Watch our video guide.
• To make the sauce, mix all the ingredients together in a small bowl. Drizzle the sauce over the oysters, then sprinkle with chopped chives and serve straight away.

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 WITH HOT SAUCE

Steps:

• Mix together the ingredients for sauce.
• Cover closely and refrigerate for several hours to allow the flavors to blend.
• Mix the cornmeal with cayenne, salt and pepper to taste.
• Dredge the oysters in cornmeal.
• Deep fry in batches in oil heated to 375 degrees for about 2 minutes or until golden brown.
• Drain on paper towels and serve immediately, with hot sauce.

DEEP-FRIED OYSTERS WITH CHILLI DRESSING

Steps:

• Preheat the oven to slow; remove the oysters from their shells; wash the shells and place them on an oven tray and heat in the oven for 10 minutes.
• Toss the oysters in the cornmeal; heat the oil in a large pan; deepfry the oysters, in batches, until they are lightly browned; drain the oysters on absorbent paper; and serve the oysters in the hot shells, drizzled with the Chilli Dressing.
• Chilli Dressing: combine the ingredients in a screw-top jar and shake well.