Oven Fried Oysters Food
CRISPY OVEN-FRIED OYSTERS
These flavorful breaded and baked oysters, served with a zippy jalapeno mayonnaise, were created by Marie Rizzio of Interlochen, Michigan. "I entered this recipe in a seafood contest and took first place in the hors d'oeuvres category," Marie says. "They make an interesting appetizer for entertaining." -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2-1/2 dozen (about 2/3 cup jalapeno mayonnaise).
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. In a shallow bowl, combine flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine bread crumbs, cheese, parsley and garlic salt. , Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with oil., Bake until golden brown, 12-15 minutes. Meanwhile, in a small bowl, whisk mayonnaise ingredients. Serve with oysters.
Nutrition Facts : Calories 75 calories, Fat 4g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 146mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
OVEN-FRIED OYSTERS
From a Beta Sigma Phi cookbook -- have you discovered them yet? Real homemade food from home cooks from the American heartland. My company publishes them but doesn't sell them oddly. Try the Beta website www.betasigmaphi.com
Provided by fluffernutter
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 450.5, Fat 31.5, SaturatedFat 6.2, Cholesterol 162.8, Sodium 710.3, Carbohydrate 25.2, Fiber 1.1, Sugar 3, Protein 16.5
CRISPY OVEN-FRIED OYSTERS
I found this recipe in one of those mostly resistable check-out stand line books. This one was for Irish recipes for St. Patty's Day. Living here in the Pacific Northwest we LOVE oysters, but frying them, (the way we love them best), is bad for us so we seldom do it. If this recipe works it will be well worth the $5 I paid for the book which didn't really contain much else that interested me. The author of this recipe, Marie Rizzio, won first place in a seafood contest in the hors d'oeuvres category with it, so my hubby and I are looking forward to trying these little gems. We will use very fresh extra small, I don't see this working for large oysters. And I'm including the sauce as that's part of Marie's recipe, but we won't use it, just to keep the health factor. I sure hope this works for us! Let me know if it works for you! NOTE: 4/11/08. Made this tonight as an appy. I used 1/2 pint of very fresh extra small fresh oysters and they were wonderful. (About 15), therefor using half the other ingredients. I would not suggest using anything but extra small or small. These were crispy enough to make hubby and I believers that we can enjoy oven-baked oysters way more often now for health reasons other than fried. If you do more, use 2 baking sheets so you can place the oysters apart and avoid steaming them rather than crisping them. Also, I simply sprayed an oven sheet with cooking spray, then sprayed the coated oysters right on the sheet with a good spray of cooking spray rather than the 2 tablespoons of oil, thereby cutting alot more fat! We dipped them in tartar sauce. YUM!
Provided by Chef PotPie
Categories < 30 Mins
Time 25m
Yield 30 appetizers, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In a shallow bowl, combine the flour, salt and pepper.
- In another shallow bowl, whisk eggs.
- In a third bowl, combine the bread crumbs, Romano cheese, parsley and garlic salt.
- Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture.
- Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil.
- Bake at 400° for 15 minutes or until golden brown.
- Meanwhile, in a small bowl, whisk the jalapeno mayonnaise ingredients.
- Serve with oysters.
- Yield: about 2-1/2 dozen (about 2/3 cup jalapeno mayonnaise).
Nutrition Facts : Calories 311.8, Fat 16, SaturatedFat 6, Cholesterol 106.5, Sodium 535.2, Carbohydrate 24.9, Fiber 1.1, Sugar 1.7, Protein 16.5
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