DEEP FRIED OYSTERS RECIPES

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EASY, DELICIOUS FRIED OYSTERS | JUST A PINCH RECIPES



Easy, delicious fried oysters | Just A Pinch Recipes image

I love fried oysters and this recipe makes it very simple.

Provided by sherry monfils @smonfils

Categories     Seafood Appetizers

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 7

- oil for frying
1/2 cup(s) all purpose flour
1 teaspoon(s) salt
1/2 teaspoon(s) pepper
12 ounce(s) shucked oysters, i buy them already shucked at the seafood dept. of my supermarket
2 - eggs, lightly beaten
3/4 cup(s) breadcrumbs, i used italian-style, which gave them a nice taste

Steps:

  • Heat about 1/4" oil in deep skillet over high heat, until bubbly.
  • In bowl, combine flour, salt & pepper. Place bread crumbs in another bowl. Dredge oysters in flour mix, then dip into eggs. Roll in breadcrumbs.
  • Place about 5 oysters at a time into oil, fry for about 2 min, turning once. Drain on paper towels.

ROCKY MOUNTAIN OYSTERS RECIPE - DEEP-FRIED.FOOD.COM



Rocky Mountain Oysters Recipe - Deep-fried.Food.com image

These are made from what is left after many ranchers castrate the spring calves. Many times they are just roasted over a campfire but the recipe below is what is served in local Colorado restaurants. Don't be a sissy about them. They are actually very good. Of course my prep time does not include the time to remove these meats from the animal.

Total Time 1 hours 50 minutes

Prep Time 1 hours 30 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs bull testicles (calf, lamb, sheep, or turkey testicles can also be used)
2 tablespoons salt
1 tablespoon vinegar
1 cup flour
1/4 cup cornmeal
1 cup red wine
salt
pepper
garlic powder
bottled hot sauce
cooking oil (for frying) or fat (for frying)

Steps:

  • Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing.
  • Soak in a pan of salt water one hour; drain.
  • Transfer to a large pot and add enough water to float the meat.
  • Add the vinegar to the pot.
  • Parboil, drain and rinse.
  • Let cool and slice each oyster into 1/4 inch thick ovals.
  • Sprinkle salt and pepper on both sides of sliced oyster to taste.
  • Combine flour, cornmeal and some garlic powder to taste.
  • Roll each slice into flour mixture.
  • Dip into milk.
  • Roll again into flour mixture.
  • Dip into wine.
  • (repeat the procedure for a thicker crust).
  • Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown.
  • Drain on paper towels.
  • Serve with cocktail sauce if desired.

Nutrition Facts : Calories 192, FatContent 0.6, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 3493.9, CarbohydrateContent 31.2, FiberContent 1.4, SugarContent 0.5, ProteinContent 3.9

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