HOW MUCH ARE OYSTERS RECIPES

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DORSEY'S FRIED OYSTERS RECIPE | ALLRECIPES



Dorsey's Fried Oysters Recipe | Allrecipes image

These are the single-fried oysters that my Mom cooked at the market. A simple and delicious appetizer cooked Chesapeake Bay style.

Provided by Dorsey

Categories     Appetizers and Snacks    Seafood

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 7

2 cups vegetable oil for frying
1 pint shucked oysters and juice
1 egg, beaten
salt to taste
1 teaspoon ground black pepper
1 teaspoon Old Bay Seasoning TM
½ cup dry pancake mix

Steps:

  • Heat oil in a skillet over medium high heat to 350 degrees F (175 degrees C).
  • Combine oysters, oyster juice, egg, salt, pepper and Old Bay Seasoning. Gently stir in pancake mix to make a thin batter.
  • Spoon oysters one at a time into hot oil. There should be just enough batter surrounding oysters to coat them but it should not be too thick.
  • Fry until golden brown on both sides. Drain and serve.

Nutrition Facts : Calories 168 calories, CarbohydrateContent 11.5 g, CholesterolContent 49.1 mg, FatContent 10.9 g, FiberContent 0.3 g, ProteinContent 6.1 g, SaturatedFatContent 1.6 g, SodiumContent 433.7 mg, SugarContent 0.5 g

OYSTERS ROCKEFELLER RECIPE | EPICURIOUS



Oysters Rockefeller Recipe | Epicurious image

The original recipe for oysters Rockefeller, created at the New Orleans restaurant Antoine's in 1899, remains a secret to this day. The appetizer, oysters topped with a mixture of finely chopped greens and copious amounts of butter and then baked in their shells, was considered so rich that it had to be named after the richest man of the day, John D. Rockefeller. A few years later, no self-respecting restaurateur would be without his own version on the menu. This lighter take features spinach, watercress, green onions and grated Parmesan.

Provided by EPICURIOUS.COM

Yield Makes 8 first-course servings

Number Of Ingredients 12

1 garlic clove
2 cups loosely packed fresh spinach
1 bunch watercress, stems trimmed
1/2 cup chopped green onions
3/4 cup (11/2 sticks) unsalted butter, room temperature
1/2 cup dry breadcrumbs
2 tablespoons Pernod or other anise-flavored liqueur
1 teaspoon fennel seeds, ground
1 teaspoon hot pepper sauce
1 pound (about) rock salt
24 fresh oysters, shucked, shells reserved
1/4 cup freshly grated Parmesan cheese

Steps:

  • Position rack in top third of oven and preheat to 450°F. Finely chop garlic in processor. Add spinach, watercress and green onions to garlic. Process, using on/off turns, until mixture is finely chopped. Transfer mixture to medium bowl.
  • Combine butter, breadcrumbs, Pernod, fennel and hot sauce in processor. Process until well blended. Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended. Season with salt and pepper. (Can be made 8 hours ahead. Cover; chill.)
  • Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese. Bake until spinach mixture browns on top, about 8 minutes.

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