CRISPY OVEN-FRIED OYSTERS RECIPE - FOOD.COM
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!
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
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, FatContent 16, SaturatedFatContent 6, CholesterolContent 106.5, SodiumContent 535.2, CarbohydrateContent 24.9, FiberContent 1.1, SugarContent 1.7, ProteinContent 16.5
DEEP FRIED OYSTERS RECIPE | ALLRECIPES
This is a very simple recipe for fried oysters. You can use the same recipe for shrimp and scallops too.
Provided by Christine
Categories Appetizers and Snacks Seafood
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat deep fryer to 375 degrees F (190 degrees C).
- Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
- Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve hot.
Nutrition Facts : Calories 576.8 calories, CarbohydrateContent 27.4 g, CholesterolContent 99.6 mg, FatContent 47.9 g, FiberContent 1.4 g, ProteinContent 10 g, SaturatedFatContent 6.7 g, SodiumContent 776 mg, SugarContent 1.7 g
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CRISPY OVEN-FRIED OYSTERS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
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.
DEEP FRIED OYSTERS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 20 minutes
Category Appetizers and Snacks, Seafood
Calories 576.8 calories per serving
- Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve hot.
GRANDMA FLAXEL'S CRISPY FRIED OYSTERS RECIPE | BON APPÉTIT
From bonappetit.com
Reviews 3.8
- Line a plate with paper towels. Pour oil into a medium heavy skillet to a depth of 1/2 inch. Prop deep-fry thermometer in skillet so bulb is submerged. Heat oil over medium heat to 375°. Working in batches, fry oysters, turning once, until coating is crisp and deep golden brown, about 1 minute per batch. Transfer to paper towels; season with salt.
OVEN-FRIED OYSTERS RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 450.5 per serving
- 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.
SOUTHERN FRIED OYSTERS RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 260.8 per serving
- Drain on paper towels and serve immediately.
FRIED OYSTERS RECIPE | OYSTER RECIPES - FULTON FISH MARKET
Sure, we love fresh oysters more than pretty much anything, but our crispy fried oysters recipe is hard to beat when you’re craving crunchy, crispy seafood. We love to snack on them on their own, accompanied with our easy aioli recipe, but they’re also fantastic stuffed into a po’boy sandwich - don’t forget to serve with our classic Seafood Remoulade. Make shucking the oysters easy with our oyster knife.
Difficulty: medium?
Cannot be frozen.
From fultonfishmarket.com
- 1. Squeeze the juice from two lemon wedges into a serving bowl. Add the mayonnaise, garlic, Aleppo pepper, ? teaspoon of salt, and ? teaspoon of black pepper; stir to combine the aioli. Cover and chill. 2. Heat the oil in a high-sided pot until it reaches 375°F on an instant-read thermometer. 3. Carefully shuck the oysters with a shucking knife; hold the oyster wrapped in a tea towel in one hand, and slide the tip of the knife into the hinge of the oyster, located at the thin end where the top and bottom shell meet. Once the tip of the knife is in the oyster, wiggle the knife back along the length of the shell to sever the adductor muscle that is attached to the top shell, opening up the oyster. 4. Carefully scrape the oyster onto a tray lined with paper towels; reserve some of the shells for serving. 5. Sift the rice flour, cornstarch, and ½ teaspoon of salt into a large mixing bowl. Whisk in 1 cup seltzer water and the soy sauce; you are aiming for the consistency of heavy cream, adding more seltzer as needed. 6. Drop the oysters into the batter. Remove with a slotted spoon or spider and deep-fry in the hot oil until golden brown and crisp, 1-2 minutes. Remove to a plate lined with paper towels to briefly drain. 7. Serve the oysters in the reserved shells with the aioli, lemon wedges, and an optional garnish of micro greens.
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