Love Bites Fried Oysters 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.

FRIED OYSTERS

Steps:

• In a bowl, combine the buttermilk with 1 tablespoon of the Essence. Add the oysters and marinate for 20 minutes.
• Combine the masa harina and flour with the remaining Essence in a shallow dish.
• In a deep-fryer or a medium, heavy pot with high sides, heat the oil to 360 degrees F.
• Dredge the oysters in the flour mixture and shake the pieces in a strainer to remove any excess. Carefully add to the hot oil in batches, and cook, turning occasionally, until golden on all sides, 2 to 3 minutes. Remove the oysters with a slotted spoon, drain on paper towels, and serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

OVEN-FRIED OYSTERS

Steps:

• Preheat oven to 425 degrees. Drain oysters and pat dry. Melt margarine in a baking pan large enough to hold the oysters in one layer.
• Combine dry ingredients on a plate or waxed paper. Dip oysters into eggs then roll in dry ingredients. Arrange in margarine in the baking pan, turning to coat well. Oven-fry for 15 minutes or until cooked through.