FRIED OYSTERS WITH CHIPOTLE-LIME REMOULADE
Dredging the oysters in spiced cornflour gives them a delicate yet flavorful crunch that complements their natural texture. Leftover chipotle purée will keep for up to 1 month in the refrigerator.
Provided by Allison Ehri Kreitler
Categories Appetizers
Yield 4 as an appetizer
Number Of Ingredients 11
Steps:
- In a small bowl, mix the onions and lime zest and juice, and let marinate for 10 minutes. Purée the chipotle peppers and adobo sauce in a blender or small food processor. Mix 2 Tbs. chipotle purée (more to taste) and the mayonnaise, scallions, and garlic into the onions and refrigerate until ready to use. This can be made up to 1 day ahead.
- Attach a deep-fry thermometer to a 4-quart heavy-duty saucepan. Add the oil (it should measure about 3/4 inch deep) and heat over medium-high heat to 370°F.
- Meanwhile, stir together the cornflour, Old Bay, and 1 tsp. salt in a pie plate. Dredge 12 of the oysters in the cornflour. Fry the oysters, turning once with a slotted spoon, until golden and crisp, about 2 minutes. The oil temperature will drop when you add the oysters, so raise the heat to high as they cook. (Don't worry if it doesn't go all the way back up to 370°F while they're cooking.) Transfer the oysters to a paper towel-lined plate. Reheat the oil to 370°F, and repeat with the remaining oysters. Serve with the remoulade on the side.
Nutrition Facts : ServingSize 4 as an appetizer
FRIED OYSTERS WITH CHIPOTLE-LIME DIPPING SAUCE
Provided by Lisa Fain
Number Of Ingredients 18
Steps:
- Drain the oysters, reserving 1/4 cup of the liquid. Pat the oysters dry.
- In a bowl, mix together the egg, buttermilk and reserved oyster liquid. In another bowl or a plate, stir together the crushed saltines and the cornmeal. Add to both the egg mixture and the breading mixture a sprinkle of salt, black pepper and cayenne, to taste.
- In batches, dip the oysters into the breading, then into the eggs and then back into the breading again. Place breaded oysters on a large plate or sheet. Repeat until all the oysters are coated.
- In a large, heavy skillet heat 1/2 inch of oil on medium heat until it reaches 350 degrees. Cook the oysters for 2 to 3 minutes, turning once, until the fried oysters are light brown. Depending on the size of your skillet, you will probably have to do in several batches. Drain on paper towels.
- To make the chipotle-lime dipping sauce, mix together the finely chopped chipotle, adobo sauce, mayonnaise, cilantro lime juice, and cumin. Taste and add salt, and adjust seasonings.
- Serve the oysters with the sauce and sliced limes.
RAW OYSTERS WITH TWO SAUCES
Steps:
- For the Chipotle Mignonette: Combine all ingredients together in a small bowl. Season with salt to taste. Refrigerate for 1 hour.
- For the Ginger-Lime Relish: In a medium saucepan, combine the juice, garlic, ginger and honey and bring to a boil over high heat. Reduce by half and set aside to cool. Peel the limes and julienned the zest. Separate the flesh into segments. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a non-reactive bowl. Serve at room temperature on the oysters.
RAW OYSTERS WITH 3 DIPPING SAUCES
Steps:
- For the mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill.
- For the relish: In a medium saucepan, combine the juices, ginger, garlic and honey and bring to a boil over high heat. Reduce by half and set aside to cool. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a nonreactive bowl.
- For the horseradish sauce: Combine all ingredients.
- For the oysters: Serve the oysters on ice with the mignonette, relish and horseradish sauce.
RAW OYSTERS WITH THREE DIPPING SAUCES RECIPE
Provided by á-170456
Number Of Ingredients 28
Steps:
- Chipotle Mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill. Ginger-Lime Relish: In a medium saucepan, combine the juices, ginger, garlic and honey and bring to a boil over high heat. Reduce by half and set aside to cool. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a nonreactive bowl. Horseradish Sauce: Combine all ingredients. This recipe yields 4 servings.
DEEP-FRIED OYSTERS WITH HOT SAUCE
Make and share this Deep-Fried Oysters With Hot Sauce recipe from Food.com.
Provided by Gingerbear
Categories Sauces
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 450.1, Fat 17.7, SaturatedFat 3.1, Cholesterol 157.6, Sodium 598.2, Carbohydrate 41.6, Fiber 2.2, Sugar 3.4, Protein 30.8
CORNMEAL-FRIED OYSTERS WITH CHIPOTLE MAYONNAISE
Everyone loves fried oysters, and this typical Cajun dish is perfect. It is excellent for a party or any time of year. Buy already shucked oysters to save time and trouble. If you buy the larger B.C. oysters for this dish, cut them in half.
Provided by Leslie
Categories Lunch/Snacks
Time 8m
Yield 12 Oysters
Number Of Ingredients 12
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.
GRILLED OYSTERS WITH CHIPOTLE BUTTER
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place butter in a small bowl. Stir in chipotle pepper and set aside.
- Grill oysters for 4 minutes. Transfer oysters to a plate. Spoon chipotle butter over the oysters and serve.
Nutrition Facts : Calories 366.8 calories, Carbohydrate 13.1 g, Cholesterol 214.4 mg, Fat 25.8 g, Fiber 0.2 g, Protein 21.3 g, SaturatedFat 13 g, Sodium 786.4 mg
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