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
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
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.
BUTTER-FRIED OYSTERS RECIPE - NYT COOKING
There are easier ways to fry oysters, and faster ways, too, but if you’re going to bother to make them at home, you might as well have the best way. I won’t pretend it’s not a little bit of a project. There are bread crumbs to make, from a day-old French loaf. It’s easy if you have a blender or food processor — just remove the crust and pulse the cubes into fluffy crumbs. My recipe also calls for clarified butter. It can be made ahead, it keeps, and it really makes a difference.
Provided by David Tanis
Total Time 1 hours
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a small saucepan over low heat, then raise the heat a little and cook at a bare simmer for about 10 minutes. Allow to cool slightly, then pour through a fine-meshed strainer. (Save any milky juices, solids or foam left behind to add to rice or vegetables.) The clarified butter can be kept in a covered jar in the refrigerator for several weeks.
- Remove the crusts from the French loaf. Tear the bread into chunks and pulse in a food processor or blender to make about 4 cups of crumbs. The crumbs will keep in the refrigerator, loosely covered, for several days, or for longer in the freezer, tightly wrapped.
- Season the flour generously with salt and pepper. Dip the oysters in the flour and then in the beaten eggs. Spread a layer of bread crumbs on a baking sheet. Place the oysters on the sheet and sprinkle with more crumbs. Roll the oysters in the crumbs so that they are well coated, adding more if necessary.
- Heat a wide cast-iron skillet over a medium-high flame. Add clarified butter to a depth of 1/2 inch. Toss in a bread crumb — if it browns quickly the butter is hot enough. Carefully slip in breaded oysters in a single layer, frying in batches if needed to avoid crowding. Adjust the heat to keep the oysters gently bubbling in the butter. It should take about 2 minutes to get a golden, crisp coating. Turn the oysters and brown the other side, then drain on kitchen towels. Serve hot with red-pepper mayonnaise, lemon wedges and arugula or watercress, if you like.
Nutrition Facts : @context http//schema.org, Calories 775, UnsaturatedFatContent 16 grams, CarbohydrateContent 58 grams, FatContent 47 grams, FiberContent 3 grams, ProteinContent 31 grams, SaturatedFatContent 26 grams, SodiumContent 823 milligrams, SugarContent 4 grams, TransFatContent 2 grams
More about "breaded oysters recipes"
BUTTER-FRIED OYSTERS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 775 per serving
- Heat a wide cast-iron skillet over a medium-high flame. Add clarified butter to a depth of 1/2 inch. Toss in a bread crumb — if it browns quickly the butter is hot enough. Carefully slip in breaded oysters in a single layer, frying in batches if needed to avoid crowding. Adjust the heat to keep the oysters gently bubbling in the butter. It should take about 2 minutes to get a golden, crisp coating. Turn the oysters and brown the other side, then drain on kitchen towels. Serve hot with red-pepper mayonnaise, lemon wedges and arugula or watercress, if you like.
PANKO FRIED OYSTERS FOR TWO RECIPE - FOOD.COM
From food.com
Reviews 5.0
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Calories 378.3 per serving
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BETTER THAN FRIED SHRIMP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Appetizers
Cuisine North America, Cajun
Calories 28 calories per serving
- Place bread crumbs in a shallow bowl. In another shallow bowl, combine egg whites and milk. In a third shallow bowl, combine flour, seafood seasoning, salt and pepper. Dip shrimp in the flour mixture, egg mixture, then bread crumbs., Place shrimp on a baking sheet coated with cooking spray; spritz shrimp with cooking spray. Bake at 400° for 8-12 minutes or until shrimp turn pink and coating is golden brown, turning once.
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