HOW TO PICK OYSTERS RECIPES
HOW TO COOK OYSTERS & 5 EASY RECIPES | ORGANIC FACTS
The perfect fried oysters are crispy on the outside and buttery soft on the inside.
Provided by Paromita Datta
Categories Appetizer
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 6 people
Number Of Ingredients 11
Steps:
- Marinate the shucked oysters in a mix of buttermilk, garlic powder, paprika, and oregano. Take them out after 5 minutes and then drain.
- Now make three stations for coating the oysters. You will need two plates and a shallow dish for this. The first plate will contain flour, seasoned with salt and pepper. Beat the egg with a little water or milk in the shallow dish. The third plate is for the breadcrumbs. Add the parmesan to jazz it up.
- Dredge the marinated oysters in the seasoned flour, followed by a dip in beaten eggs, then a final coating of breadcrumbs. You can use a tong to move around the oysters. Place all your breaded oysters on a plate.
- Pour the oil into a Dutch oven, a large stockpot, or a deep pan. Heat the oil to 350-375 degrees Fahrenheit. To check drop a piece of bread. It will float on top, getting a fried brown color.
- Deep fry the breaded oysters in the hot oil. In 2-3 minutes they will turn golden brown. Take out the deep-fried oysters and drain on a paper towel.
- Serve the fried oysters with a sauce of your choice.
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!
Total Time 15 minutes
Yield 2
Number Of Ingredients 3
Steps:
- 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.
- Give them a rinse in cold water before you start preparing them – this can be tricky so please be very careful!
- 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.
- 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.
- 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.
- 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.
- 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.
- Season it however you like – I'm a big fan of lemon juice or Tabasco – then tip that lovely fresh oyster into your mouth!
Nutrition Facts : Calories 14 calories, FatContent 0.3 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 2.3 g protein, CarbohydrateContent 0.6 g carbohydrate, SugarContent 0.1 g sugar, SodiumContent 0.77 g salt, FiberContent 0 g fibre
More about "how to pick oysters recipes"
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
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 14 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 14 calories per serving
- 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.
- Give them a rinse in cold water before you start preparing them – this can be tricky so please be very careful!
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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There are as many so-called original recipes for oysters Rockefeller as there are types of oysters. One account has it that the dish first surfaced at Antoine’s in New Orleans in 1899. It was said to have been devised by Jules Alciatore, a grandson of the restaurant’s founders. According to the story, a shortage of snails from Europe had the restaurant in jitters, and Mr. Alciatore was experimenting in the kitchen, looking for a substitute. At that time, oysters were never cooked at all, let alone fancied up with a sauce. He did so, making a sauce of watercress, scallions, celery, anise, spinach and other seasonings. It was a big hit, and he named it after America’s richest man, John D. Rockefeller. Some revisionists contend that spinach was not in the original dish. My version calls for celery, spinach, scallions, parsley, garlic, anchovy fillets and Tabasco. The anchovy is my own liberal interpretation.
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Calories 564 per serving
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Calories 564 per serving
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