ALL YOU CAN EAT OYSTERS RECIPES

Name: Crispy Oven-Fried Oysters
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: about 2-1/2 dozen (about 2/3 cup jalapeno mayonnaise).
Cuisine: North America, Cajun, Mexican
Ingredients: 3/4 cup all-purpose flour; 1/8 teaspoon salt; 1/8 teaspoon pepper; 2 large eggs; 1 cup dry bread crumbs; 2/3 cup grated Romano cheese; 1/4 cup minced fresh parsley; 1/2 teaspoon garlic salt; 1 pint shucked oysters or 2 cans (8 ounces each) whole oysters, drained; 2 tablespoons olive oil; JALAPENO MAYONNAISE:; 1/4 cup mayonnaise; 1/4 cup sour cream; 2 medium jalapeno peppers, seeded and finely chopped; 2 tablespoons whole milk; 1 teaspoon lemon juice; 1/4 teaspoon grated lemon zest; 1/8 teaspoon salt; 1/8 teaspoon pepper

CRISPY OVEN-FRIED OYSTERS RECIPE: HOW TO MAKE IT

Crispy Oven-Fried Oysters Recipe: How to Make It image

I entered this recipe for breaded and baked oysters with a zippy jalapeno mayonnaise in a seafood contest and took first place in the hors d'oeuvres category. These oven-fried oysters make an interesting appetizer for entertaining. —Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories Appetizers

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield about 2-1/2 dozen (about 2/3 cup jalapeno mayonnaise).

Number Of Ingredients 19

Ingredients

3/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 large eggs
1 cup dry bread crumbs
2/3 cup grated Romano cheese
1/4 cup minced fresh parsley
1/2 teaspoon garlic salt
1 pint shucked oysters or 2 cans (8 ounces each) whole oysters, drained
2 tablespoons olive oil
JALAPENO MAYONNAISE:
1/4 cup mayonnaise
1/4 cup sour cream
2 medium jalapeno peppers, seeded and finely chopped
2 tablespoons whole milk
1 teaspoon lemon juice
1/4 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper

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, FatContent 4g fat (1g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 146mg sodium, CarbohydrateContent 6g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 3g protein.

OYSTERS ROCKEFELLER RECIPE - NYT COOKING

Oysters Rockefeller Recipe - NYT Cooking image

In this classic recipe, the Rockefeller name refers to the dollar bill-green color of the sauce — and its richness, as it’s loaded with butter, garlic, spinach and herbs. You can make the butter sauce up to three days ahead and store it in the refrigerator, then drop dollops of it on shucked oysters just before broiling. Watch the oysters carefully as they broil. You want the bread crumbs in the topping to turn golden and the oysters to warm up slightly but not cook through. Serve these with forks on the side; all the hot, buttery sauce makes them too slick for slurping.

Provided by Melissa Clark

Total Time 20 minutes

Yield 4 to 6 servings (24 oysters)

Number Of Ingredients 10

Ingredients

8 tablespoons/113 grams unsalted butter
1/2 cup panko bread crumbs
1 cup finely chopped baby spinach
1 cup finely chopped parsley, leaves and tender stems
1 large shallot, finely chopped
2 garlic cloves, finely grated, passed through a press or minced
Pinch of fine sea salt or table salt
1 lemon
Coarse, rock or kosher salt, or crumbled-up foil, for the pan (to stabilize the oysters)
24 oysters, shucked

Steps:

In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 2 minutes. Stir in the spinach, parsley, shallot and garlic. Cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
Finely grate 1/2 teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice; mix into the pan.
Heat the broiler to high. Fill a baking pan (or two) with a 1/2-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don’t spill). Lay the oysters on top of the salt or foil. Spoon about 1/2 tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.

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FRESH OYSTERS | SEAFOOD RECIPES | JAMIE OLIVER RECIPES

If you're planning a romantic night in, these plump, juicy oysters will get it off to a good start!
From jamieoliver.com
Total Time 15 minutes
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Calories 14 calories per serving

1. When you buy oysters, make sure that they are tightly closed and heavy in the hand. Ideally, oysters should be straight out of the sea when you eat them.
2. Give them a rinse in cold water before you start preparing them – this can be tricky so please be very careful!
3. To open them, you’ll need an oyster knife which is short, thick and quite blunt. Do not use a normal kitchen knife – it’s dangerous and you’ll probably snap the tip of the knife off! A screwdriver is probably a better bet if you don’t have an oyster knife.
4. Hold the oyster curved-side down on a chopping board with a folded kitchen cloth between the shell and your hand – this is to help you get a good grip and protect your hand.
5. Look for the hinge between the top shell and the bottom shell, and poke the knife tip into the crack. You need to push quite hard and work it in there but eventually you should be able to prise the top shell off. It’s not always that easy so it might be a good idea to try a few before dinner to get the hang of it. Wear an apron too in case you get a bit dirty.
6. When you get the oyster open, throw away the top shell. If there is any seawater in the bottom shell with the oyster, try and keep it in there.
7. Pick out any fragments of shell and place the oyster on a plate with a mound of rock salt or crushed ice in the middle.
8. Season it however you like – I'm a big fan of lemon juice or Tabasco – then tip that lovely fresh oyster into your mouth!

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MARYLAND PAN-FRIED OYSTERS RECIPE | MYRECIPES

From myrecipes.com

Fry in 1/2 inch hot oil for 3 minutes on each side or until golden brown. Drain well on paper towels. Serve immediately with cocktail sauce, if desired.

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CRISPY OVEN-FRIED OYSTERS RECIPE: HOW TO MAKE IT

I entered this recipe for breaded and baked oysters with a zippy jalapeno mayonnaise in a seafood contest and took first place in the hors d'oeuvres category. These oven-fried oysters make an interesting appetizer for entertaining. —Marie Rizzio, Interlochen, Michigan
From tasteofhome.com
Reviews 3.9
Total Time 30 minutes
Category Appetizers
Cuisine North America, Cajun, Mexican
Calories 75 calories per serving

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.

See details

CRISPY OVEN-FRIED OYSTERS RECIPE: HOW TO MAKE IT

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.

See details

OYSTERS ROCKEFELLER RECIPE - NYT COOKING

In this classic recipe, the Rockefeller name refers to the dollar bill-green color of the sauce — and its richness, as it’s loaded with butter, garlic, spinach and herbs. You can make the butter sauce up to three days ahead and store it in the refrigerator, then drop dollops of it on shucked oysters just before broiling. Watch the oysters carefully as they broil. You want the bread crumbs in the topping to turn golden and the oysters to warm up slightly but not cook through. Serve these with forks on the side; all the hot, buttery sauce makes them too slick for slurping.
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Cuisine southern

Heat the broiler to high. Fill a baking pan (or two) with a 1/2-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don’t spill). Lay the oysters on top of the salt or foil. Spoon about 1/2 tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.

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