PAN FRIED OYSTERS
Steps:
- Run the corn flakes through a food processor until just ground. In a bowl, combine the remaining ingredients, except the oysters and eggs. Add the corn flakes and stir.
- Dredge oysters in beaten egg, then place in breading mix 1 at a time. Cover oyster in mix by pressing lightly. In a medium saute pan, over high heat, heat oil and add oysters. Oysters will be done when the breading is golden.
FRIED EGG AND OYSTER SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 45m
Yield 4 sandwiches
Number Of Ingredients 16
Steps:
- For the pancetta: Heat the olive oil in a skillet over medium heat and add the pancetta. Cook until the pancetta is crisp; remove to a plate lined with paper towels.
- For the panko-crusted green tomatoes and fried oysters: Preheat the oven to 450 degrees F. Fit a baking sheet with a wire rack.
- Fill a high-sided medium saute pan halfway with canola oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
- Put the flour in one shallow bowl and the whisked eggs in another and sprinkle both with salt and pepper. Put the panko in a third shallow bowl. Bread each tomato slice by dusting with seasoned flour, dipping into the egg wash and coating with the panko crumbs. Place onto the prepared baking sheet, drizzle with the olive oil, sprinkle with salt and pepper and bake until golden, about 15 minutes.
- Dip your oysters into the seasoned flour. Fry in the canola oil for about a minute; remove to a plate lined with paper towels.
- For the eggs and frisee salad: In a nonstick skillet, add some canola oil and heat over medium heat. Fry your eggs until the yolks are just set; remove to a plate. Toss your frisee with the sage, lemon juice and a pinch of salt and you are ready to build.
- Using your crusted tomatoes as your base, add a slice of pancetta. Top with an egg, some frisee, an oyster and a second tomato.
PAN FRIED OYSTERS WITH AGED SHERRY SAUCE AND OSETRA CAVIAR
Steps:
- For the Oysters: Dredge oysters in cornmeal. Heat oil in a large skillet until almost smoking. Saute oysters on each side for 1 minute. Spoon 2 teaspoons of butter sauce into each reserved shell. Top with an oyster and a heaping teaspoon of caviar
- For the Aged Sherry Sauce: Place shallots and sherry vinegar in a small saucepan and reduce to 1 tablespoon over high heat. Whisk in the butter, piece by piece. Season with salt and pepper to taste.
OYSTER AND CLAM PAN ROAST WITH TURNIP, TRUFFLE, AND THYME
Provided by Food Network
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Sweat turnip, celery root, and potato in butter without coloring. Add reserved clam stock, cream, oyster liquor, thyme, salt, and pepper, and simmer until vegetables are tender. Add oysters, razor clams, and manila clams. Cook for 30 seconds. Season. Spoon into serving bowls. Drizzle with truffle oil and top with truffle shavings.;
- Melt butter in a pot. Add onion, leek, and fennel and sweat gently. Add clams and white wine. Reduce wine by half. Add water and aromatics. Simmer gently for 15 minutes. Strain through a fine chinoise and reserve. Shuck clams and reserve.
JEFF'S RECIPE FOR OYSTERS IN A PAN
This recipe is great as an appetizer served over crackers or sliced toasted French bread. Also, the dish can be poured over pasta if enough gravy is made. This recipe has the basic ingredients. You should make the sauce as thick as you like. Never use cold water when thickening any gravy or roux. It will ruin the bond between the flour and oil.
Provided by babydollmac
Categories Seafood Appetizers
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Melt the butter in a large cast-iron skillet over medium-high heat. Cook the onions, bell pepper, garlic, green onions, and celery in the melted butter until tender, about 10 minutes. Add the oysters to the vegetable mixture and cook until the oysters are cooked through, about 10 minutes more.
- Stir the Creole seasoning, Worcestershire sauce, and hot pepper sauce into the oysters and vegetables to combine. Scatter the flour over the mixture and stir until thickened. Slowly pour the chicken stock into the mixture, stirring as you add it. Reduce heat to medium-low; cook and stir until the liquid reaches a desired thickness, 10 to 15 minutes.
Nutrition Facts : Calories 392.3 calories, Carbohydrate 23.5 g, Cholesterol 186.8 mg, Fat 18.9 g, Fiber 1.1 g, Protein 30.8 g, SaturatedFat 8.9 g, Sodium 770.6 mg, Sugar 2 g
JEFF'S RECIPE FOR OYSTERS IN A PAN
This recipe is great as an appetizer served over crackers or sliced toasted French bread. Also, the dish can be poured over pasta if enough gravy is made. This recipe has the basic ingredients. You should make the sauce as thick as you like. Never use cold water when thickening any gravy or roux. It will ruin the bond between the flour and oil.
Provided by babydollmac
Categories Seafood Appetizers
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Melt the butter in a large cast-iron skillet over medium-high heat. Cook the onions, bell pepper, garlic, green onions, and celery in the melted butter until tender, about 10 minutes. Add the oysters to the vegetable mixture and cook until the oysters are cooked through, about 10 minutes more.
- Stir the Creole seasoning, Worcestershire sauce, and hot pepper sauce into the oysters and vegetables to combine. Scatter the flour over the mixture and stir until thickened. Slowly pour the chicken stock into the mixture, stirring as you add it. Reduce heat to medium-low; cook and stir until the liquid reaches a desired thickness, 10 to 15 minutes.
Nutrition Facts : Calories 392.3 calories, Carbohydrate 23.5 g, Cholesterol 186.8 mg, Fat 18.9 g, Fiber 1.1 g, Protein 30.8 g, SaturatedFat 8.9 g, Sodium 770.6 mg, Sugar 2 g
PAN-FRIED OYSTERS
Make and share this Pan-Fried Oysters recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 42m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Drain oysters; blot oysters dry on paper towels.
- In a small bowl, beat the eggs slightly.
- Place flour and cracker crumbs on separate sheets of waxed paper.
- Lightly coat oysters in flour; shake off the excess; dip into egg, then in crumbs, pressing crumbs to adhere.
- Place on a sheet of waxed paper.
- Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over med-high heat until butter is melted.
- Add 1/3 of the oysters; saute 2 minutes or until golden brown.
- Turn oysters and saute another 2 minutes.
- Remove to a baking sheet lined with paper towels; keep warm in low oven.
- Wipe skillet clean; fry remaining oysters in 2 batches; serve warm.
Nutrition Facts : Calories 378.5, Fat 21.2, SaturatedFat 7.8, Cholesterol 188.3, Sodium 411.2, Carbohydrate 21.4, Fiber 0.4, Sugar 0.1, Protein 24.3
JEFF'S RECIPE FOR OYSTERS IN A PAN
This recipe is great as an appetizer served over crackers or sliced toasted French bread. Also, the dish can be poured over pasta if enough gravy is made. This recipe has the basic ingredients. You should make the sauce as thick as you like. Never use cold water when thickening any gravy or roux. It will ruin the bond between the flour and oil.
Provided by babydollmac
Categories Seafood Appetizers
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Melt the butter in a large cast-iron skillet over medium-high heat. Cook the onions, bell pepper, garlic, green onions, and celery in the melted butter until tender, about 10 minutes. Add the oysters to the vegetable mixture and cook until the oysters are cooked through, about 10 minutes more.
- Stir the Creole seasoning, Worcestershire sauce, and hot pepper sauce into the oysters and vegetables to combine. Scatter the flour over the mixture and stir until thickened. Slowly pour the chicken stock into the mixture, stirring as you add it. Reduce heat to medium-low; cook and stir until the liquid reaches a desired thickness, 10 to 15 minutes.
Nutrition Facts : Calories 392.3 calories, Carbohydrate 23.5 g, Cholesterol 186.8 mg, Fat 18.9 g, Fiber 1.1 g, Protein 30.8 g, SaturatedFat 8.9 g, Sodium 770.6 mg, Sugar 2 g
JEFF'S RECIPE FOR OYSTERS IN A PAN
This recipe is great as an appetizer served over crackers or sliced toasted French bread. Also, the dish can be poured over pasta if enough gravy is made. This recipe has the basic ingredients. You should make the sauce as thick as you like. Never use cold water when thickening any gravy or roux. It will ruin the bond between the flour and oil.
Provided by babydollmac
Categories Seafood Appetizers
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Melt the butter in a large cast-iron skillet over medium-high heat. Cook the onions, bell pepper, garlic, green onions, and celery in the melted butter until tender, about 10 minutes. Add the oysters to the vegetable mixture and cook until the oysters are cooked through, about 10 minutes more.
- Stir the Creole seasoning, Worcestershire sauce, and hot pepper sauce into the oysters and vegetables to combine. Scatter the flour over the mixture and stir until thickened. Slowly pour the chicken stock into the mixture, stirring as you add it. Reduce heat to medium-low; cook and stir until the liquid reaches a desired thickness, 10 to 15 minutes.
Nutrition Facts : Calories 392.3 calories, Carbohydrate 23.5 g, Cholesterol 186.8 mg, Fat 18.9 g, Fiber 1.1 g, Protein 30.8 g, SaturatedFat 8.9 g, Sodium 770.6 mg, Sugar 2 g
JEFF'S RECIPE FOR OYSTERS IN A PAN
This recipe is great as an appetizer served over crackers or sliced toasted French bread. Also, the dish can be poured over pasta if enough gravy is made. This recipe has the basic ingredients. You should make the sauce as thick as you like. Never use cold water when thickening any gravy or roux. It will ruin the bond between the flour and oil.
Provided by babydollmac
Categories Seafood Appetizers
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Melt the butter in a large cast-iron skillet over medium-high heat. Cook the onions, bell pepper, garlic, green onions, and celery in the melted butter until tender, about 10 minutes. Add the oysters to the vegetable mixture and cook until the oysters are cooked through, about 10 minutes more.
- Stir the Creole seasoning, Worcestershire sauce, and hot pepper sauce into the oysters and vegetables to combine. Scatter the flour over the mixture and stir until thickened. Slowly pour the chicken stock into the mixture, stirring as you add it. Reduce heat to medium-low; cook and stir until the liquid reaches a desired thickness, 10 to 15 minutes.
Nutrition Facts : Calories 392.3 calories, Carbohydrate 23.5 g, Cholesterol 186.8 mg, Fat 18.9 g, Fiber 1.1 g, Protein 30.8 g, SaturatedFat 8.9 g, Sodium 770.6 mg, Sugar 2 g
PAN FRIED OYSTERS
I love oysters, raw, cooked, smoked or any way I can get them. Pan fried is easy, fast and really good. I can eat this by myself easily. Maybe I should double or triple this??
Provided by Tebo3759
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 638, Fat 31.6, SaturatedFat 5.1, Cholesterol 113.3, Sodium 388.3, Carbohydrate 60.5, Fiber 3.4, Sugar 0.4, Protein 27.7
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