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.
Nutrition Facts : ServingSize 1 /6 of the oysters, Calories 208 kcal, Carbohydrate 38 g, Protein 7 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 1213 mg, Fiber 3 g, Sugar 2 g
TARTAR SAUCE I
Simple tartar sauce for deep fried seafood. It is better if prepared several hours before you will be using it, but it can be used immediately. Store for up to 3 days in the refrigerator.
Provided by Bob Cody
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 2.6 g, Cholesterol 13.9 mg, Fat 29.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 4.4 g, Sodium 228.7 mg, Sugar 1.3 g
FRIED OYSTERS WITH TARTAR SAUCE
Provided by Metro
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Poach the shelled oysters in their juice. Drain and cool in the refrigerator in a slightly damp cloth for about 20 minutes.In a deep fryer, preheat the peanut oil to 350°F / 180°C. Mix the breadcrumbs and the chives.Dip the oysters in a mixture of beaten eggs, cream, salt and pepper. Coat the oysters with breadcrumbs and let stand for 5 minutes.Deep fry for 3 minutes or until the oysters are golden.Drain the oysters in absorbent paper towelling and serve with tartar sauce and lemon slices.
FRIED OYSTERS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
FRIED OYSTERS
This delicious recipe for fried oysters is courtesy of chef Emeril Lagasse and is used to make his Greens with Fried Oysters and Buttermilk Dressing.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together buttermilk and 1 tablespoon Emeril's Original Essence. Add oysters and turn to coat; let stand for 5 minutes. Meanwhile, in a shallow dish, mix together masa harina, flour, and remaining tablespoon essence; set aside.
- In a medium heavy-bottomed saucepan with high sides, heat oil to 350 degrees on a deep-fry thermometer.
- Dredge oysters in masa harina mixture, shaking off any excess. Working in batches, carefully add oysters to hot oil and cook, turning, until golden, 2 to 3 minutes. Using a slotted spoon, transfer oysters to a paper towel-lined plate; season with salt and pepper. Serve immediately.
CORNMEAL-FRIED OYSTER SANDWICH WITH LEMON TARTAR SAUCE
Make and share this Cornmeal-Fried Oyster Sandwich With Lemon Tartar Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h27m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Tartar sauce: Add egg yolk, mustard, and lemon juice to a food processor or blender; pulse to combine.
- With the processor running, slowly add the oil in a steady stream; the mixture will become thick and emulsified.
- Add in the capers, onions, pickles, pickle juice, parsley, lemon zest, and Tabasco; pulse to combine.
- Transfer to a small bowl and set aside, refrigerated.
- Cornmeal Flour: combine the flour, cornmeal, and seasonings; set aside.
- Panfry the oysters: dredge oysters in the seasoned cornmeal flour (you can leave them in the bowl of flour until you are ready to panfry them.
- Shake off any excess flour just before frying.
- Set up your sandwiches so they can be assembled as soon as the oysters are fried.
- Split the French bread rolls lengthwise.
- For each sandwich, spread the tartar sauce generously on both sides of the bread; line the top half of the roll with lettuce leaves.
- You will need to use a large nonstick saute pan; cover the bottom of saute pan with a thin layer (1/8 inch) of peanut oil.
- Over high heat, heat the oil until very hot.
- Fry the oysters in the hot oil on both sides until golden brown and firmed up, about 4 minutes total.
- Drain the oysters on paper towels.
- Place 6 fried oysters on the bottom half of each roll; put the lettuce-line half on top to make a sandwich; serve immediately.
Nutrition Facts : Calories 1057.6, Fat 48.1, SaturatedFat 8.8, Cholesterol 202.4, Sodium 2627.9, Carbohydrate 112.2, Fiber 7, Sugar 1.3, Protein 43.5
FRIED OYSTERS WITH HOLIDAY TARTAR SAUCE
To go with the crispy oysters, place sliced beets on a bed of frisée and top with balsamic dressing, crumbled blue cheese and toasted walnuts. Finish with wedges of angel food cake and caramel sauce.
Yield Makes 2 servings; can be doubled
Number Of Ingredients 9
Steps:
- Mix first 4 ingredients and 1/2 teaspoon orange peel in small bowl. Season sauce with salt and pepper.
- Combine yellow cornmeal, flour and remaining 1 teaspoon orange peel in medium bowl. Sprinkle oysters with salt and pepper; coat with cornmeal mixture. Heat oil in large skillet over medium-high heat. Add oysters and fry until golden and crusty, turning once, about 5 minutes. Transfer to paper towels; drain.
- Serve oysters with sauce.
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