Stuffed And Deep Fried Dried Oysters Food

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.

GRILLED STUFFED OYSTERS

Steps:

• Preheat a grill for high heat.
• Mix the ancho and guajillo chiles, garlic powder and salt in a bowl and set aside. Combine the cheese, onion, crab, octopus, shrimp, cilantro and jalapeno in a bowl, then add the seasoning mix. Top the oysters with the stuffing. Put the oysters on the grill and cook, covered, until cooked through, 4 to 5 minutes.

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.

QUICKEST OYSTER DRESSING EVER!

Steps:

• Melt butter in a small skillet over medium heat, and cook and stir the celery until tender, about 10 minutes. Stir in sage and poultry seasoning. Remove from heat.
• Mix chicken broth with water in a large saucepan, and bring to a simmer over medium heat; stir in the margarine until melted. Lightly stir the cornbread stuffing mix into the broth mixture until the broth has absorbed; fluff the stuffing mix with a fork. Mix in enough oyster liquid to moisten the dressing, about 1/2 cup, or as desired. Gently stir in the celery with butter and seasonings from skillet, oysters, and black pepper.
• Cook the dressing until hot and the flavors have blended, about 5 minutes.

DEEP FRIED OYSTERS

Steps:

• Rinse oysters, and cut any that are too large in half.
• Mix well the flour, egg, salt and pepper.
• Should be like pancake batter.
• Add more milk if necessary.
• Heat oil to very hot, (375) in a large skillet.
• Dip oysters in batter, let drain a few seconds.
• Carefully drop oysters in hot oil.
• Fry for about 4 minutes, until golden brown.

STUFFED AND DEEP-FRIED DRIED OYSTERS

Steps:

• 1. Soak dried oysters. 2. Shell and devein shrimp. Mince or grind pork, shrimp and ginger root then combine with salt, sugar, soy sauce and sherry. Mix well. 3. Cut each oyster lengthwise in half. Spread 1 tablespoon shrimp-pork mixture on one oyster half. Top, sandwich-style, with the second half. 4. Beat egg lightly. Dip stuffed oyster in egg then dredge in cracker meal (or fine bread crumbs).5· Meanwhile heat oil. Add stuffed oysters a few at a time and deep-fry until golden. Drain on paper toweling and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.