BREADED OYSTERS RECIPE - FOOD.COM
This is the oyster breading recipe I use in my restaurant. I use these for the basis of many recipes. As I live close to the ocean and one of the largest producers of oysters in North America is 15 min from me I feel ok about buying the oysters from them. This recipe uses fresh shucked oysters. The oysters are breaded then frozen raw and can be cooked from raw without thawing. I use this base for making oyster burgers which I will also post.
Total Time 55 minutes
Prep Time 40 minutes
Cook Time 15 minutes
Yield 18 oysters, 2 serving(s)
Number Of Ingredients 10
Steps:
- Whisk water and eggs in bowl until light in colour.
- Mix bread crumbs salt and pepper in a flat dish.
- Place oysters on 6 paper towels and then pat dry with another 6 paper towels.
- Line a cookie tray with wax paper and make room in your freezer for the tray to sit level.
- Dip oysters in egg and then dredge in the bread crumb mixture.
- Set oysters on cookie tray and freeze.
- Move frozen oysters to a sealable container and keep in freezer.
- When you want a pan fried oyster, heat a frying pan with a tight fitting lid to medium heat and add 2 tbsp margarine. Take out as many as you want, place in the pan and let brown for 3 minute Flip the oysters, turn up the heat to high, pour in 2 tbsp water and cover with the lid. Fry for 4 minute Take off the lid (the heat from the steam will cook the oysters) Their should be a cloud of steam when you take off the lid. The oysters will now be soft. Cook for another 3 min on each side.
- Serve with tartar sauce and lemons.
Nutrition Facts : Calories 1018.6, FatContent 30.4, SaturatedFatContent 6.7, CholesterolContent 324.8, SodiumContent 8609, CarbohydrateContent 133.8, FiberContent 9.4, SugarContent 10.8, ProteinContent 50.3
OYSTERS ROCKEFELLER RECIPE | BAKED OYSTERS RECIPE
If something has been around since 1889, you know it has to be good! Although inventor Jules Alciatore took the original recipe to his grave, our Oysters Rockefeller recipe is as close to the original as you can get. Our fresh oysters are baked on the half-shell in a rich and luxurious sauce, topped with crispy bacon and breadcrumbs. You will definitely wow your guests at your next dinner party with this recipe.
Make shucking oysters a breeze with an oyster knife and shucking cloth.
Provided by
Prep Time 010 minutes
Cook Time 045 minutes
Yield Serves 4 - 6
Number Of Ingredients 13
Steps:
- 1. Blanch the parsley and spinach in a saucepan of salted boiling water until bright green, 10-15 seconds. Drain and refresh in a bowl of ice water. 2. Drain and place the parsley and spinach in a food processor. Add the scallion, celery, capers, and lemon zest; pulse until finely chopped. Add 1 Tablespoon Pernod and some salt and pepper to taste, pulsing a few times. 3. Preheat the oven to 475°F. Line two baking sheets with pieces of crumpled aluminum foil. This allows the oysters to sit flat and not tip over. 4. In a bowl, stir together the breadcrumbs and chopped bacon. Set aside. 5. Carefully shuck the oysters with a shucking knife; hold the oyster wrapped in a 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. 6. Carefully scrape the oyster meat onto a tray lined with paper towels; reserve half the shells. 7. Spoon the parsley-spinach mixture into the reserved shells and return the oyster meat on top. Top with the breadcrumb mixture; dot with butter. Place the oysters on the foil on the sheets. 8. Transfer the baking sheets to the oven and bake the oysters until golden brown and bubbling, 10-15 minutes. 9. Meanwhile, melt the remaining butter with the remaining Pernod in a small saucepan. 10. To serve, spoon the melted butter mixture over the oysters.
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?How to save fresh food?
1. For these ingredients, we must first have a proper preservation method. It is best to peel off the oysters one by one, wash and drain the water, and pack them in a fresh-keeping bag, and put them in the freezer of the refrigerator for freezer storage. First, you can save space in the refrigerator, and second, the food can be kept fresh for a long time in the freezer, and you can take as much food as you want. Choose an air-cooled, frost-free, Midea smart refrigerator, so you don’t have to worry about the oysters sticking together.
2. The average temperature of the freezer compartment is below -18?, and the coldness is enough to freeze food and make ice. Therefore, you can put it here, such as seafood, shellfish, meat, and food that is not often eaten immediately. Freeze seals the moisture. But remember not to thaw back and forth, except for the meat to be eaten that night, the rest can generally be frozen directly.
Frozen oyster meat is easy to handle. After thawing, the oyster meat is marinated and tasted. It is coated with crispy fried powder and egg liquid, and fried in a pan at high temperature. The taste is crispy on the outside and tender on the inside. It is delicious!
Fresh oysters are most suitable for steaming or baking. As long as the method is done right, the oysters are fresh and sweet, full of garlic aroma, without any fishy taste, and you can eat 4 in one breath. It is so delicious!
From simplechinesefood.com
Reviews 4.6
Total Time 15 minutes
Cuisine Chinese
- Put it in the middle of the oven at 200°C and bake at the same time for 20 minutes. Take out and sprinkle with chopped green onion.
OYSTERS ROCKEFELLER | JAMIE OLIVER
From jamieoliver.com
Total Time 20 minutes
Calories 174 calories per serving
- Shuck the oysters, then place each oyster in the deeper half of the shell.
- Put the shells on a bed of rock salt in a small baking tray.
- Roughly chop the spring onions and celery, then place in a food processor. Pick in the tarragon leaves, and add the the remaining ingredients.
- Blitz to a paste. Season, then spoon a little on top of each oyster.
- Cook under a hot grill for about 10 minutes, or until crisp and golden brown.
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