Oyster Sandwich Bisquick 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.

DEEP-FRIED OYSTER PO' BOY SANDWICHES WITH SPICY REMOULADE SAUCE

Steps:

• Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
• In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
• Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
• To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.
• Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

BEST OF THE BAY RECIPES...OYSTER FRITTERS

Steps:

• Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
• Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.

OYSTER FRITTERS

Steps:

• In small bowl, stir together aioli ingredients. Cover; refrigerate until serving time.
• In large bowl, beat 3/4 cup of the flour, the cornmeal, 2 teaspoons lemon peel, 1/2 teaspoon of the salt and the red pepper. In small bowl, beat beer and egg with whisk. Stir beer mixture into flour mixture with whisk until blended. Cover; let stand at room temperature 1 hour.
• In deep fat fryer or heavy saucepan, heat 2 inches oil to 350°F. Line 15x10x1-inch pan with paper towels; place wire cooling rack on paper towels.
• In shallow dish, mix remaining 1 cup flour, remaining 1/2 teaspoon salt and the black pepper. Dip oysters in flour mixture, then dip in beer batter, allowing excess batter to drip off.
• Gently lower oysters into hot oil. Fry oysters in hot oil, in 6 batches, 2 minutes or until golden brown. Drain on rack in pan. Serve fritters hot with aioli.

OYSTER SANDWICHES

Steps:

• To make the biscuits: preheat oven to 450-degrees F.
• Grease cookie sheets.
• In a large bowl, sift together flour - baking soda. Cut in shortening until mixture resembles coarse meal. Stir in buttermilk until dough comes together.
• Turn dough out onto floured board.
• Knead dough gently 10 times, adding more flour if needed.
• Roll dough out to a thickness of 3/16 - inch and then cut into 16 rounds using a 2-inch cookie cutter (I use a coffee cup) and then transfer to prepared cookie sheets.
• Bake for 12-14 minutes or unti lightly browned. Cool on wire racks.
• For the relish: in a heavy skillet over medium heat fry bacon until crisp. Remove and drain on paper towels. Pour off all but 3 tablespoons drippings.
• Stir water into skillet and then add next 3 ingredients (tomatoes - garlic) and simmer for 15-20 minutes or until peppers are soft and mixture thickens. Stir in parsley and salt and pepper.
• Crumble bacon into relish and set aside.
• Preheat broiler: arrange oysters on broiler pan, brushing with oil and lemon juice.
• Broil for 4-5 minutes, turning once or until edges begin to curl. DO NOT OVERCOOK.
• To assemble sandwiches: split biscuits. Spead both halfs with relish and top 1 half with oystes and then cover with second half. Repeat for remaining sandwiches.

SEAFOOD BISQUE

Steps:

• In 4-quart Dutch oven, melt butter over medium-high heat. Stir in flour. Gradually stir in broth, half-and-half and wine. Stir in bell peppers and cod. Heat to boiling, stirring occasionally.
• Stir in shrimp. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm. Stir in pesto, salt and pepper.